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Slow Cooker Greek Lentil Soup

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!
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
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.