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Slow-Cooker Mediterranean Bulgur and Lentils

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By Betty Crocker Kitchens
Updated Dec 13, 2010
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Slow cooked bulgur and lentil dinner - perfect for Mediterranean cuisine.

Slow-Cooker Mediterranean Bulgur and Lentils

  • Prep Time 15 min
  • Total 3 hr 45 min
  • Servings 8
  • Ingredients 10
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Ingredients

  • 1 cup uncooked bulgur wheat or cracked wheat
  • 1/2 cup dried lentils, sorted, rinsed
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 3 cloves garlic, finely chopped
  • 1 can (15.25 oz) whole kernel corn, drained
  • 2 cans (14 oz each) vegetable or chicken broth
  • 2 medium tomatoes, chopped (1 1/2 cups)
  • 1/2 cup drained pitted kalamata olives
  • 1 cup crumbled reduced-fat feta cheese (4 oz)

Instructions

  • Step 
    1
    In 3- to 4-quart slow cooker, mix all ingredients except tomatoes, olives and cheese.
  • Step 
    2
    Cover; cook on Low heat setting 3 to 4 hours or until lentils are tender.
  • Step 
    3
    Stir in tomatoes and olives. Increase heat setting to High. Cover; cook 15 minutes longer. Top with cheese.

Nutrition

210 Calories
4g Total Fat
10g Protein
33g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
210
Calories from Fat
35
Total Fat
4g
6%
Saturated Fat
1 1/2g
8%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
880mg
37%
Potassium
400mg
11%
Total Carbohydrate
33g
11%
Dietary Fiber
7g
29%
Sugars
4g
Protein
10g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
8%
8%
Calcium
8%
8%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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