Slow Cooker Greek Lentil Soup

When I think of cozy meals, Slow Cooker Greek Lentil Soup immediately comes to mind. After a long day filled with the hustle and bustle of life, there’s nothing quite like coming home to the aroma of this hearty soup wafting through the air. I remember the first time I made it; I was looking for something nourishing yet simple. The ingredients were all on hand, and it felt like a warm embrace in a bowl. The best part? It requires little effort while delivering a maximum flavor punch.

Picture yourself on a chilly winter evening, wrapped in your favorite blanket, savoring a bowl of this rich and flavorful soup. It’s packed with lentils, vegetables, and a hint of Greek seasoning that transports you to the Mediterranean with every spoonful. I love how this dish effortlessly combines nutrition and taste, making it perfect for family dinners or meal prep for the week. Plus, the slow cooker does all the work while you can focus on unwinding from the day.

Each ingredient plays its role beautifully, from the earthy lentils to the vibrant spinach that adds a pop of color and nutrition. You can even top it off with a sprinkle of crumbled feta cheese for a creamy finish. This recipe has become a staple in my household, and I’m confident it will become yours too!

Ingredients for Slow Cooker Greek Lentil Soup

Creating a delightful soup starts with the right ingredients. Each component of this dish harmonizes beautifully, forming a tapestry of flavors and textures. The key players include brown lentils, which provide protein and body, and vegetable broth, which forms the flavorful base. Fresh vegetables contribute both nutrition and brightness, making every spoonful a wholesome delight.

• 2 cups brown lentils (washed and picked over if needed) – These little powerhouses are rich in protein and fiber, making them the star of the show in this hearty soup.
• 8 cups vegetable broth (or more) – A good quality broth brings depth of flavor and warmth to the entire dish.
• 1 medium onion, diced small – Adds sweetness and depth, forming the aromatic base for the soup.
• 1 cup chopped celery, chopped into fairly small pieces – Offers a refreshing crunch and complements the earthiness of the lentils.
• 1 T Greek Seasoning – This blend of herbs and spices infuses the soup with vibrant Mediterranean flavors.
• 1 tsp. dried thyme – Adds a subtle earthy note that enhances the overall flavor profile.
• 2 tsp. dried Greek or Turkish oregano – Brings a hint of sharpness and a signature taste of the Mediterranean.
• 1 T minced garlic – Delivers a delightful punch of flavor that ties all the ingredients together.
• fresh-ground black pepper to taste – A simple seasoning that elevates the dish’s taste.
• one 14.5 oz. can petite diced tomatoes – Adds acidity and freshness, balancing the richness of the lentils.
• 1 bunch spinach leaves, stems cut off, chopped and washed – A nutritious addition that wilts beautifully into the hot soup.
• 2 T fresh-squeezed lemon juice (or a little less if you’re not that into lemon) – Brightens up the flavors and adds a zesty kick.
• crumbled Feta Cheese for serving (optional, but good) – Adds a creamy texture and tangy flavor to each bowl.

Cooking Method for Slow Cooker Greek Lentil Soup

Cooking Slow Cooker Greek Lentil Soup is a breeze, thanks to the convenience of the slow cooker. With just a few simple steps, you’ll have a nourishing meal ready for you. Let’s dive into the cooking process!

1. Start by chopping the onions and celery. This is a great way to get your ingredients prepped. If you’re short on time, consider doing this the night before. You can store them in the fridge in a Ziploc bag to have everything ready for the morning!
2. Place the washed brown lentils, chopped onions, and celery into the slow cooker. Now, pour in the vegetable broth along with the Greek seasoning, dried thyme, dried oregano, minced garlic, and petite diced tomatoes with all the juice. At this point, it’s about layering all those wonderful flavors together.
3. Close the lid of the slow cooker and set it to cook on high for about 4 hours or low for 8 to 9 hours. The cooking time can vary based on how fresh your lentils are. If they are a bit older, they may take a little longer.
4. Once the lentils have softened to your liking, it’s time to add in the chopped spinach. Make sure to wash it well beforehand to remove any grit.
5. Stir in the fresh-squeezed lemon juice and give everything a good mix. If you were cooking on low, now is the time to switch to high and cook for another 30 minutes. This helps to wilt the spinach perfectly.
6. If you notice the soup is thicker than you’d like, feel free to add another cup or two of vegetable broth at this stage.
7. Once it’s all cooked, serve the soup hot. I love to sprinkle a tablespoon or two of crumbled feta cheese on top of each bowl as a finishing touch.
8. Enjoy this delicious soup with your favorite bread on the side for a complete meal.
9. Feel free to adjust seasonings as necessary before serving to ensure the flavors are just right.

Expert Tips about Slow Cooker Greek Lentil Soup

Here are some expert tips to help you make the most out of your Slow Cooker Greek Lentil Soup. These insights will ensure you get the best flavor and texture every time.

• Storage: Properly store your leftover soup in an airtight container in the fridge. It can last up to five days. Just reheat gently on the stove or in the microwave.
• Freezing: If you’d like to save some for later, this soup freezes wonderfully. Portion it out in freezer-safe containers and it can last for three months.
• Serving suggestions: This soup pairs wonderfully with crusty bread. You can also serve it with a side salad for a complete meal.
• Ingredient variations: Feel free to add other vegetables like carrots or bell peppers for extra flavor and nutrition.
• Herb enhancements: Fresh herbs like parsley or dill can elevate the taste profile. Add them right before serving for a fresh burst of flavor.
• Texture tweak: If you prefer a creamier soup, use an immersion blender to purée a portion of the soup before serving.

How to Enjoy Slow Cooker Greek Lentil Soup

• Perfect for lunch: This soup makes for an excellent lunch option. Pack it in a thermos for a warm meal at work or school.
• Cozy dinners: Serve this for dinner with a side of crusty bread or a fresh salad. It’s filling and satisfying.
• Seasonal delight: Ideal for winter months, but can also be enjoyed in colder spring evenings or during a rainy day.
• Healthy meal prep: Make a big batch on the weekend for easy lunches throughout the week.
• Family gatherings: This soup is great for sharing. Serve it at family gatherings or potlucks where hearty meals are appreciated.
• Storage tips: Always let your soup cool completely before transferring it to containers for storage or freezing.

FAQ

Conclusion

The Slow Cooker Greek Lentil Soup is a heartwarming dish that combines simplicity and flavor, making it a perfect addition to your meal rotation. Its nourishing ingredients and delightful taste are sure to satisfy not just your hunger but also your soul. I encourage you to give this recipe a try; it’s an easy way to bring comfort food into your kitchen. You’ll be amazed at how effortlessly this dish can become a favorite in your home!

Slow Cooker Greek Lentil Soup

The ultimate comfort food, Slow Cooker Greek Lentil Soup combines hearty lentils, fresh vegetables, and aromatic Greek spices for a nourishing meal. This easy weeknight dinner is perfect for the whole family and makes great leftovers. Enjoy this warm and satisfying soup tonight!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 15 minutes mins

Servings: 4 servings

Course: Soups

Cuisine: Mediterranean

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups brown lentils washed and picked over if needed
• 8 cups vegetable broth or more
• 1 medium onion diced small
• 1 cup chopped celery chopped into fairly small pieces
• 1 T Greek Seasoning
• 1 tsp. dried thyme
• 2 tsp. dried Greek or Turkish oregano
• 1 T minced garlic
• to taste fresh-ground black pepper
• 1 can petite diced tomatoes 14.5 oz. can
• 1 bunch spinach leaves stems cut off, chopped and washed
• 2 T fresh-squeezed lemon juice or a little less if you’re not that into lemon
• to taste crumbled Feta Cheese for serving (optional, but good)

Equipment

• Chef's Knife
• Frying pan
• Slow Cooker
• Cutting Board

Method

 

1. Start by chopping the onions and celery. This is a great way to get your ingredients prepped. If you're short on time, consider doing this the night before. You can store them in the fridge in a Ziploc bag to have everything ready for the morning!
2. Place the washed brown lentils, chopped onions, and celery into the slow cooker. Now, pour in the vegetable broth along with the Greek seasoning, dried thyme, dried oregano, minced garlic, and petite diced tomatoes with all the juice. At this point, it's about layering all those wonderful flavors together.
3. Close the lid of the slow cooker and set it to cook on high for about 4 hours or low for 8 to 9 hours. The cooking time can vary based on how fresh your lentils are. If they are a bit older, they may take a little longer.
4. Once the lentils have softened to your liking, it’s time to add in the chopped spinach. Make sure to wash it well beforehand to remove any grit.
5. Stir in the fresh-squeezed lemon juice and give everything a good mix. If you were cooking on low, now is the time to switch to high and cook for another 30 minutes. This helps to wilt the spinach perfectly.
6. If you notice the soup is thicker than you’d like, feel free to add another cup or two of vegetable broth at this stage.
7. Once it’s all cooked, serve the soup hot. I love to sprinkle a tablespoon or two of crumbled feta cheese on top of each bowl as a finishing touch.
8. Enjoy this delicious soup with your favorite bread on the side for a complete meal.
9. Feel free to adjust seasonings as necessary before serving to ensure the flavors are just right.

Notes

Properly store your leftover soup in an airtight container in the fridge. It can last up to five days. Just reheat gently on the stove or in the microwave. If you’d like to save some for later, this soup freezes wonderfully. Portion it out in freezer-safe containers and it can last for three months. This soup pairs wonderfully with crusty bread. You can also serve it with a side salad for a complete meal. Feel free to add other vegetables like carrots or bell peppers for extra flavor and nutrition. Fresh herbs like parsley or dill can elevate the taste profile. Add them right before serving for a fresh burst of flavor. If you prefer a creamier soup, use an immersion blender to purée a portion of the soup before serving.

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Meet Jenna Miller

I’m the one who brought this group together. I’ve always believed that food tastes better when it’s shared, and I wanted to create a space that felt as warm and sunny as our home state. I’m usually the one writing our posts and helping Brooke develop our main course recipes. My favorite days are when we’re all in the kitchen together, music on, cooking up our next idea.