Lentil and Bulgur Pilaf with Feta

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Lentils, traditionally relegated to side dish duty, become a full-fledged meal when mixed with bulgur, vegetables and feta cheese.

Lentil and Bulgur Pilaf with Feta
Prep Time:
20 mins
Slow Cook Time:
3 hrs
Stand Time:
10 mins
Total Time:
3 hrs 30 mins
Servings:
6
Yield:
8 cups

Ingredients

  • 2 cup sliced carrots (4 medium)

  • 2 cup frozen whole kernel corn

  • 1 14.5 ounce can reduced-sodium vegetable broth or chicken broth

  • 1 ¾ cup water

  • 1 cup bulgur

  • ½ cup brown lentils, rinsed and drained

  • 4 cloves garlic, minced

  • 1 teaspoon dried oregano, crushed

  • 1 teaspoon ground cumin

  • ¼ teaspoon ground coriander

  • ¼ teaspoon ground black pepper

  • 2 cup chopped tomatoes (4 medium)

  • ½ cup crumbled reduced-fat feta cheese (2 ounces)

Directions

  1. In a 3 1/2- or 4-quart slow cooker combine carrots, corn, broth, the water, bulgur, lentils, garlic, oregano, cumin, coriander, and pepper. Cover and cook on high-heat setting for 3 hours.

  2. Turn off cooker. Stir in tomatoes. Cover and let stand for 10 minutes. Sprinkle each serving with cheese. Makes 6 servings.

Nutrition Facts (per serving)

244 Calories
3g Fat
47g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 244
% Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 5%
Cholesterol 3mg 1%
Sodium 336mg 15%
Total Carbohydrate 47g 17%
Total Sugars 7g
Protein 12g
Vitamin C 13.1mg 66%
Calcium 78mg 6%
Iron 2.3mg 13%
Potassium 601mg 13%
Folate, total 77.1mcg
Vitamin B-6 0.3mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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