Ingredients:
1 cup uncooked bulgur 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 broth
2 medium tomatoes, chopped (1 1⁄2 cups)
1 can (21⁄4 oz) sliced ripe olives, drained
1 cup crumbled feta cheese (4 oz)

Method:
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.

3 Stir in tomatoes and olives. Increase heat setting to High; cover and cook 15 minutes longer. Sprinkle each serving with cheese.

4 Serve with toasted wedges of pita bread, if desired.

Notes and Tips:
If you’ve never tried the whole grain goodness of bulgur, this is a great recipe to start with. This nutritious food has a chewy, nutty texture that is a nice complement to the lentils.

mediterranean bulgur and lentils recipe