Mediterranean Bulgur and Lentils-Katie's

This recipe comes from my cute friend Katie. It reminds of something my all time favorite chef Ina Garten would make, and it cooks in the crock pot! This is what she has to say about it:

This recipe is delicious! It has whole grains and it tastes very mild (except for the feta cheese). Don't let the bulgur wheat scare you away. It is essentially cracked and toasted hard winter wheat (very good for you). You can find it in most grocery stores. I like Bob's Red Mill brand or you can get it in bulk at health food stores.

Mediterranean Bulgur and Lentils

Prep time-15 minutes. Start to finish 3 hours 30 minutes. 8 main dish servings (I usually make this for the two of us and we eat it for two meals).

1 cup uncooked Bulgur wheat or cracked wheat 

½ cup Lentils sorted and rinsed

1 teaspoon ground Cumin

¼ teaspoon salt

3 cloves Garlic, finely chopped

1 can (15.25oz) whole kernel Corn, drained

2 cans (14 oz each) Vegetable or Chicken broth

2 medium tomatoes, chopped (about 1.5 cups)

½ cup chopped Kalamata Olives*

1 cup reduced fat Feta Cheese (4 oz)**

 

 *I am not a fan of kalamata olives, so I just use normal black olives. Still tastes delicious.

**In my opinion, the feta makes the dish, so if you don't like feta, this one is not for you.

 

 1. In a 3-4 quart slow cooker, mix all ingredients except tomatoes, olives and cheese.

2. Cover cook on low heat setting 3-4 hours or until Lentils are tender.

3. Stir in tomatoes and olives. Top with cheese.

1 serving: 210 calories (calories from fat 35) Total fat 4 grams ( Saturated fat 1.5 g. Trans fat 0g.) Cholesterol 0mg., Sodium 880 mg, Total Carbohydrate 33g (dietary fiber 7g. Sugars 4g.) Protein 10g. % Daily Value Vitamin A 20%, Vitamin C 8%, Calcium 8%, Iron 15%. Exchanges: 2 Starch, ½ very lean meat, ½ fat. Carbohydrate Choices: 2

Courtesy Whole Grains: Easy Everyday Recipes, The  Betty Crocker Library, published by Wiley Publishing, 2007