Mediterranean Bulgur and Lentils

 

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)

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