1 cup uncooked bulgur or cracked wheat
½ cup dried lentils, sorted and rinsed
1 teaspoon ground cumin
¼ teaspoon salt
3 cloves garlic, finely chopped
1 can (15¼ ounces) whole kernel corn, drained
2 cans (14½ ounces each) ready-to-serve vegetable broth
2 medium tomatoes, chopped (about 1½ cups)
1 can (2¼ ounces) sliced ripe olives, drained
1 cup crumbled feta cheese
1. Mix all ingredients except tomatoes, olives and cheese in 3½- to 6-quart slow cooker.
2. Cover and cook on low heat setting 3 to 4 hours or until lentils are tender.
3. Stir in tomatoes and olives.
4. Cover and cook on high heat setting 15 minutes
5. Top with cheese.