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