Mediterranean Bulgar and Lentils

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A cooling mint yogurt sauce is perfect with this dish!

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Chicago

Time needed

15 min preparation + 3 hour cooking

Ingredients

  • 1 C. uncooked bulgar or cracked wheat
  • 1/2 C. dried lentils, sorted, rinsed
  • 1 tsp. ground cumin
  • 1/4 tsp. salt
  • 3 cloves garlic, finely chopped
  • 1 15.25-oz. can whole kernel corn, drained
  • 2 cans (14 oz. each) vegetable broth
  • 2 med. tomatoes, chopped
  • 1 2.25-oz. sliced ripe olives, drained
  • 1 C. crumbled feta cheese

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Directions

In slow cooker, mix all ingedients except tomatoes, olives and cheese. Cover; cook on Low heat 3 to 4 hours. Stir in tomatoes and olives. Increase heat to High. Cover; cook 15 minutes. Sprinkle each serving with cheese.


Serve with: New York Times Chocolate Chip Cookies

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