This is super healthy (12 g fiber! and 12 g of protein per serving and only 5 grams of fat). And it's really easy. This is a recipe from the Better Homes and Gardens new Slow Cooker magazine that Joey's sister Juli created.
2 14-ounce cans vegetable or chicken broth
2 cups sliced carrot (4 medium)
2 cups frozen whole kernel corn
1 cup bulgur
1/2 cup brown lentils, rinsed and drained
1 teaspoon dried oregano, crushed
1 teaspoon ground cumin
1/4 teaspoon coriander
1/4 teaspoon black pepper
4 cloves of garlic, minced
2 cups chopped tomato (4 medium)
3/4 cup crumbled feta cheese (3 ounces)
1. In a 3 1/2 or 4 quart slow cooker, combine broth, carrot, corn, bulgur, lentils, oregano, cumin, coriander, pepper, and garlic. Cover and cook on high-heat for 3 hours.
2. Stir in tomato. Turn off cooker. Cover and let stand for 10 minutes. Sprinkle each serving with feta cheese. Makes 6 servings.