Slow Cooker Mediterranean Bulgur And Lentils Recipes

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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

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)

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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 SOUP



Slow-Cooker Mediterranean Lentil Soup image

Provided by Jeff Mauro, host of Sandwich King

Time 4h30m

Yield 8 to 10 servings

Number Of Ingredients 13

Two 32-ounce boxes chicken stock (8 cups)
1 cup diced carrots
1 cup green lentils, rinsed
1/2 cup jarred marinated artichokes, drained
1/2 cup diced celery
1/2 cup sun-dried tomatoes in oil, drained and julienned, plus 1 tablespoon oil from the jar
1 teaspoon vegetable bouillon paste
3 sprigs fresh oregano
1 onion, diced
2 cups escarole, julienned
Zest and juice of 1 lemon
Kosher salt and freshly ground black pepper
Crusty bread, for serving

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Steps:

  • Place the chicken stock, carrots, lentils, artichokes, celery, sun-dried tomatoes and tablespoon of their oil, bouillon paste, oregano and onion in a slower cooker. Cook until the lentils are tender, on high for 4 hours or low for 8 hours. Stir in the escarole, lemon zest and juice and let sit 5 to 10 minutes. Season with salt and pepper and serve with crusty bread alongside.

SLOW COOKER HYDERABADI HALEEM (LENTIL AND LAMB STEW)



Slow Cooker Hyderabadi Haleem (Lentil and Lamb Stew) image

This dish is a delicacy in Hyderabad, India and it really tastes divine, especially in the winter months. Hope you enjoy it! When serving, garnish with fried onions and freshly squeezed lime juice and some melted butter. Eat with carrots and cucumber on the side.

Provided by noorchand

Categories     Soups, Stews and Chili Recipes     Stews     Lamb

Time 13h35m

Yield 10

Number Of Ingredients 17

2 cups pre-packaged haleem mix
water as needed
6 tablespoons oil
2 large red onions, sliced
4 tablespoons ginger-garlic paste
2 ½ pounds lamb pieces, with and without bone, trimmed
4 teaspoons salt
2 teaspoons roasted ground cumin
2 teaspoons roasted ground coriander
1 teaspoon garam masala
½ teaspoon ground turmeric
½ teaspoon cayenne pepper, or more to taste
¾ cup yogurt, whisked until smooth
½ bunch fresh cilantro, chopped
½ bunch fresh mint, chopped
6 tablespoons lemon juice
2 peppers chopped Thai chile peppers

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Steps:

  • Wash haleem mix several times until the water runs clear. Transfer to a slow cooker and add water to cover by 2 inches. Cook on High for 12 hours.
  • Open slow cooker. If lentil pieces are too big, blend with a hand-held mixer.
  • Heat oil in a large pot over medium-high heat. Add onions and fry until transparent, 5 to 7 minutes. Add ginger-garlic paste and fry for 1 to 2 more minutes. Add lamb, salt, cumin, coriander, garam masala, turmeric, and cayenne pepper; mix well. Add just enough water to cover the lamb and bring to a boil.
  • Reduce heat to medium and cook for 45 minutes to an hour. An instant-read thermometer inserted into the lamb should read at least 130 degrees F (54 degrees C) for medium. Remove lamb pieces and set aside to cool.
  • Add cooked haleem mix to the leftover lamb stock and mix well; bring to a boil. Cook over medium heat, stirring constantly to prevent mixture from sticking to the bottom, until raw smell of lentils is gone, about 5 minutes.
  • Shred lamb and add back to the pot. Mix in whisked yogurt and cook for 10 to 15 minutes. Add lemon juice, increase heat to high, and cook and stir until raw citrus small is gone, 2 to 3 minutes; consistency should be not too thick and not too thin, but just in the middle.
  • Add cilantro, mint, and chopped chile peppers; reduce heat to low and steam for 1 to 2 minutes.

Nutrition Facts : Calories 468.5 calories, Carbohydrate 29.6 g, Cholesterol 68.4 mg, Fat 24.7 g, Fiber 12.8 g, Protein 28.7 g, SaturatedFat 8.2 g, Sodium 1206.4 mg, Sugar 4.1 g

MEDITERRANEAN BULGUR



Mediterranean Bulgur image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 2

Number Of Ingredients 0

Steps:

  • Toast 1 cup bulgur in a dry skillet until fragrant, about 5 minutes. Pour 2 1/2 cups boiling water over the bulgur in a heat-resistant bowl and cover tightly with plastic wrap. Let stand for 15 minutes, then toss with a little olive oil, some chopped dried apricots and olives, and salt and pepper to taste.

Nutrition Facts : Calories 329 calorie, Fat 9 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 220 milligrams, Carbohydrate 59 grams, Fiber 14 grams, Protein 9 grams, Sugar 5 grams

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