Slow Cooker Greek Lentil Soup
This Slow Cooker Greek Lentil Soup is SO EASY! Earthy lentils simmer with vibrant Mediterranean flavors for a comforting, hearty, and nutritious meal any day of the week.
Equipment
- Slow Cooker
- Cutting Board
- Sharp Knife
- Measuring Cups
- Measuring Spoons
- Ladle
- Mixing Spoon
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
- 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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
- Use low-sodium vegetable broth to control salt intake and make it healthier.
- Omit feta or use a plant-based alternative to keep the soup vegan.
- Store leftovers in an airtight container in the refrigerator up to 4 days or freeze for longer storage.
- Add extra vegetables like carrots or zucchini for more fiber and nutrition.
- When reheating, add a splash of broth or water if the soup has thickened too much.