Best Slow Cooker Mediterranean Bulgur And Lentils Recipes

SLOW-COOKER MEDITERRANEAN BULGUR AND LENTILS

Slow-Cooker Mediterranean Bulgur and Lentils image

Slow cooked bulgur and lentil dinner - perfect for Mediterranean cuisine.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 3h45m

Yield 8

Number Of Ingredients 10

Ingredients

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)

Steps:

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

Nutrition Facts : Calories 210, Carbohydrate 33 g, Cholesterol 0 mg, Fat 1/2, Fiber 7 g, Protein 10 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 4 g, TransFat 0 g

SLOW COOKER MEDITERRANEAN LENTIL STEW

Slow Cooker Mediterranean Lentil Stew image

This is an excellent slow cooker recipe... Mix ingredients and let cook. Delicious! Spiced with cumin and coriander and flavored with tomato paste, this veggie-filled lentil stew will keep you warm for winter, and all year round! Good with a loaf of fresh-baked rustic bread! Vegetarian and vegan. Serve with a piece of bread for dipping.

Provided by CookingForDummies

Categories Everyday Cooking Vegetarian Soups and Stews Stew

Time 3h30m

Yield 10

Number Of Ingredients 14

Ingredients

5 cups water
2 ½ cubes vegetable bouillon, or more to taste
2 cups dry lentils
5 small carrots, peeled and diced
2 medium potatoes, peeled and diced
3 teaspoons ground cumin, or to taste
1 teaspoon ground coriander
1 tablespoon olive oil
1 small onion, diced
4 cloves garlic, minced
½ (6 ounce) can tomato paste, or to taste
½ teaspoon sea salt, or to taste
½ teaspoon freshly ground black pepper, or to taste
½ (8 ounce) package fresh spinach, torn

Steps:

Warm water and vegetable bouillon in a slow cooker on High until dissolved. Add lentils, carrots, and potatoes.
Heat a medium saucepan over medium heat. Add cumin and coriander and cook and stir until fragrant, about 20 seconds. Add oil, followed by onion. Cook, stirring occasionally, 2 to 3 minutes. Add garlic and saute for 30 seconds. Remove from heat and transfer to the slow cooker. Stir. Add tomato paste, salt, and pepper. Stir in spinach.
Cook on High, stirring every 30 minutes, until lentils are tender and stew has thickened, 3 to 4 hours.

Nutrition Facts : Calories 208.3 calories, Carbohydrate 36.4 g, Fat 2.1 g, Fiber 14.3 g, Protein 12 g, SaturatedFat 0.3 g, Sodium 193.9 mg, Sugar 3.8 g

VERONICA'S MEDITERRANEAN BULGUR AND LENTIL STEW

Veronica's Mediterranean Bulgur and Lentil Stew image

I despise Lentils, BUT, this lentil recipe I LIKED a lot. Yet another tasty and healthy diet recipe.

Provided by Trixyinaz

Categories Stew

Time 45m

Yield 1 serving(s)

Number Of Ingredients 8

Ingredients

1/2 bell pepper
1/2 small onion
1 tablespoon fresh parsley
1 1/2 cups water
5 tablespoons of dried red lentils or 5 tablespoons green lentils (I like the red better)
3 tablespoons of uncooked bulgur wheat
1 teaspoon olive oil
1/4 teaspoon black pepper

Steps:

Chop bell pepper, parsley and onion.
In a medium saucepan, bring water and lentils to a boil.
Reduce the heat to medium/medium-low and simmer for about 25 minutes- COVERED.
Stir in bulgur wheat and black pepper.
Continue to simmer- UNCOVERED- until lentils are tender and water is absorbed (should take about 10 to 15 minutes).
In a skillet, heat oil on medium-high heat and sauté onion and bell pepper until tender (about 4 minutes).
Stir onion and pepper into bulgur mixture, sprinkle with fresh parsley and serve.

Nutrition Facts : Calories 292.9, Fat 6, SaturatedFat 0.9, Sodium 17.8, Carbohydrate 46.4, Fiber 9.2, Sugar 3, Protein 16.5