Tuesday, January 20, 2009

Lentil and Bulgur Pilaf with Feta

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.


  1. Hooray, another crock pot recipe. Can't wait to try it, thanks Kate.

  2. I don't know what bulgur is. Some kind of grain?

  3. This looks so tasty! I still haven't found a lentil recipe that I love - this one looks like it might be a winner, though.

  4. Mary! When in doubt, WIKIPEDIA!!


    (this is really Mark)

  5. This looks like something we'd really like. Do you think another kind of cheese would go well on it, too? I really don't like feta.

  6. Liz, I bet Chevre would work well. It's a very mild creamy goat cheese that is almost like cream cheese in a way. (BTW, I would love to see the blow-dried huge hairstyle photo from Mark's past.)

    (this is really Hailey)