There’s nothing quite like the comforting, hearty warmth of a bowl of Slow Cooker Greek Lentil Soup. This recipe brings together the earthy goodness of brown lentils with vibrant Mediterranean flavors, simmered low and slow to create a rich, satisfying soup that’s perfect for any day of the week. Whether you’re looking for a nourishing lunch or a cozy dinner, this soup delivers on taste and nutrition with minimal effort.

Why It’s My Go-To

This Slow Cooker Greek Lentil Soup has become a staple in my kitchen because it’s incredibly easy to prepare, packed with wholesome ingredients, and bursting with layers of flavor. The slow cooker does all the heavy lifting, melding the herbs and spices beautifully with the lentils and vegetables, so you come home to a pot of soup that tastes like you spent hours on it. Plus, it’s versatile and customizable, making it a perfect option for weeknight meals, meal prep, or feeding a crowd.

The addition of fresh spinach and a splash of lemon juice at the end brightens the soup, while the optional crumbled feta cheese adds a creamy, salty finish that’s pure Greek inspiration. It’s nutritious, filling, and incredibly comforting—exactly what you want when you crave a warm bowl of soup.

Gather These Ingredients

2 cups brown lentils (washed and picked over if needed)
8 cups vegetable broth (or more, depending on your desired soup thickness)
1 medium onion, diced small
1 cup celery, chopped into fairly small pieces
1 tablespoon Greek seasoning (a blend of herbs like oregano, garlic, and rosemary)
1 teaspoon dried thyme
2 teaspoons dried Greek or Turkish oregano
1 tablespoon minced garlic
Fresh-ground black pepper, to taste
One 14.5 oz. can petite diced tomatoes
1 bunch spinach leaves, stems removed, chopped and washed
2 tablespoons fresh-squeezed lemon juice (adjust to taste)
Crumbled Feta Cheese for serving (optional, but highly recommended)

Tools & Equipment Needed

Slow cooker – essential for slow, even cooking.
Cutting board and sharp knife – for prepping onion, celery, and spinach.
Measuring cups and spoons – to get your seasonings and liquids just right.
Ladle – for serving your soup.
Mixing spoon – to stir everything together before cooking.

Step-by-Step: Slow Cooker Greek Lentil Soup

Step 1: Prep Your Lentils and Veggies

Start by washing your brown lentils thoroughly. Pick through them to remove any small stones or debris. Dice the onion finely and chop the celery into small pieces to ensure they soften nicely during cooking. Rinse and chop the spinach, removing the tough stems.

Step 2: Combine Ingredients in Slow Cooker

Add the washed lentils, diced onion, chopped celery, minced garlic, petite diced tomatoes (with their juices), and all the dried herbs—Greek seasoning, thyme, and oregano—into your slow cooker. Pour in the vegetable broth and sprinkle with fresh-ground black pepper to taste.

Step 3: Cook Low and Slow

Cover your slow cooker and set it to low. Let the soup cook for 6 to 8 hours, or until the lentils are tender and the flavors have melded beautifully. Alternatively, you can cook on high for about 3 to 4 hours if you’re short on time.

Step 4: Add Spinach and Lemon

About 15 minutes before serving, stir in the chopped spinach so it wilts gently into the soup. Then add the fresh-squeezed lemon juice to brighten the flavors and give the soup a subtle, tangy finish.

Step 5: Serve and Garnish

Ladle the soup into bowls and top with crumbled feta cheese if you like. The salty creaminess of the feta perfectly complements the tangy, herby broth. Serve with warm bread or pita for a complete meal.

Make It Diet-Friendly

Use low-sodium vegetable broth to control salt intake.
Skip the feta cheese or use a plant-based alternative for a dairy-free option.
Add more vegetables like carrots or zucchini to increase fiber and nutrients.
Serve it as a light lunch or pair with a side salad for a balanced meal.

Behind-the-Scenes Notes

The magic of this Slow Cooker Greek Lentil Soup lies in the slow simmering process that allows the herbs and spices to infuse the lentils fully. Greek seasoning is key here, bringing together oregano, garlic, and other Mediterranean herbs that give the soup its signature flavor.

Don’t rush the cooking time. Lentils develop a creamy texture and absorb flavors best with a slow, steady cook. The lemon juice at the end is essential—it adds brightness and balances the earthy lentils and rich broth.

Spinach is added late to preserve its vibrant color and fresh taste, but you can swap it for kale or swiss chard if you prefer.

Meal Prep & Storage Notes

This soup stores beautifully in an airtight container in the refrigerator for up to 4 days.
It also freezes well; portion into freezer-safe containers and thaw overnight in the fridge before reheating.
When reheating, you may need to add a splash of broth or water if the soup has thickened too much.
For meal prep, divide into single-serving containers for easy grab-and-go lunches or dinners.

Your Top Questions

Can I use red lentils instead of brown lentils?

Yes, but keep in mind red lentils cook faster and tend to break down more, resulting in a creamier soup. Adjust cooking times accordingly if using red lentils.

What if I don’t have Greek seasoning on hand?

No worries! You can make your own blend with dried oregano, garlic powder, onion powder, dried thyme, and a pinch of rosemary. This will mimic that classic Greek flavor.

Can I make this soup on the stovetop?

Absolutely. Combine all ingredients except spinach and lemon juice in a large pot, bring to a boil, then simmer gently for about 45 minutes to an hour until lentils are tender. Add spinach and lemon juice at the end.

Is this soup suitable for a vegan diet?

Yes! Simply omit the feta cheese or use a vegan cheese alternative. The soup itself is naturally plant-based and hearty enough to satisfy any appetite.

Desserts to Finish

Greek Yogurt Honey Cake – a moist and tangy cake that pairs perfectly with the soup.
Olive Oil Cake – light, fragrant, and easy to make.
Lemon Olive Oil Cake – bright and citrusy to complement the lemon in the soup.
Classic Baklava – a sweet, nutty treat to round out your Mediterranean meal.

Ready, Set, Cook

This Slow Cooker Greek Lentil Soup is the perfect blend of simplicity and flavor, making it a must-try for anyone who loves wholesome, nourishing meals. Gather your ingredients, fire up the slow cooker, and let the Mediterranean magic happen. You’ll be rewarded with a soup that’s bursting with herbs, brightened by lemon, and satisfying in every spoonful. Don’t forget the feta cheese for that authentic finish—your taste buds will thank you!

Enjoy this soul-warming soup on chilly nights, as a hearty lunch, or whenever you need a delicious dose of comfort and nutrition. Happy cooking!

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