Slow Cooker Vegetarian Greek Lentil Soup
Slow Cooker Vegetarian Greek Lentil Soup with Tomatoes and Spinach is delicious with a sprinkle of Feta and it's a tasty meatless soup.
Slow Cooker Vegetarian Greek Lentil Soup with Tomatoes and Spinach is delicious with a sprinkle of Feta and it's a tasty meatless soup.
- 1 medium onion diced small
- 1 tsp. dried thyme
- fresh-ground black pepper to taste
- 1 tablespoon arlic
- 2 cups brown lentils (washed and picked over if needed)
- 8 cups vegetable or chicken stock (or more)
- 1 cup chopped celery chopped into fairly small pieces
- 1 tablespoon asoning (i use the spice houseâ greektown billygoat but there are a few good brands.)
- 2 tsp. dried oregano (preferably greek or turkish oregan
- 1 can (14.5 oz.) petite diced tomatoes with juice
- 1 bunch spinach leaves stems cut off, chopped and washed
- 2 tablespoon ueezed lemon juice (or a little less if you’re not
- crumbled feta cheese for serving (optional but good)
- Carbohydrate 2.0095155 g
- Cholesterol 0 mg
- Fat 0.193585625 g
- Fiber 1.18679627384841 g
- Protein 1.321998125 g
- Saturated Fat 0.0339339 g
- Serving Size 1 1 serving (58g)
- Sodium 45.5927375 mg
- Sugar 0.822719226151586 g
- Trans Fat 0.06810385 g
- Calories 12 calories
Step-by-step
- Chop onions and celery and measure 2 cups brown lentils. (Do this the night before and store in the fridge in a Ziploc bag if you want to get this into the slow cooker quickly in the morning.)
- Put the lentils, onions, celery, vegetable or chicken stock, Greek Seasoning (I use The Spice House Greektown Billygoat Seasoning), dried thyme, dried oregano, minced garlic, black pepper, and canned tomatoes with juice into the slow cooker.
- Cook on high for about 4 hours or on low for 8-9 hours, or until the lentils are as softened as you’d like them. (Cooking time will partly depend on how fresh your lentils are; lentils that have been on the pantry or store shelf for a while will take a little longer to cook.)
- When the lentils are softened as much as you’d like, chop the spinach and wash in salad spinner if needed.
- Add spinach and lemon juice to the soup, turn slow cooker to high if you were cooking on low, and cook about 30 minutes more. (A little longer won’t hurt, but the longer you cook the spinach the darker green it will get.)
- Add another cup or two of stock at this point if the soup seems thicker than you’d like.
- Serve soup hot, with a tablespoon or two of crumbled Feta sprinkled on each serving if desired.
My Simple, Satisfying Slow Cooker Lentil Soup
As a busy working mom, finding time to cook healthy and delicious meals can feel like an impossible task. Between juggling work deadlines, school pick-ups, and family commitments, the last thing I want to do is spend hours in the kitchen. That's why I've fallen head over heels for my slow cooker – it's my secret weapon for creating flavorful, nutritious meals with minimal effort. This Greek Lentil Soup is a perfect example. It’s packed with flavor, incredibly easy to make, and leaves me with more time to focus on what truly matters: my family.
The beauty of this recipe lies in its simplicity. I start by prepping the basic ingredients – onions, celery, and lentils – the night before. This simple step saves me precious time in the morning. Then, it’s just a matter of tossing everything into the slow cooker, setting it, and letting it work its magic. While the lentils simmer away, I can concentrate on other things – packing lunches, getting the kids ready for school, or even squeezing in a quick workout. By the time I'm done with my morning routine, the house is filled with the warm, inviting aroma of this delicious soup.
This soup is a fantastic source of protein and fiber, keeping me feeling full and energized throughout the day. The combination of lentils, spinach, and tomatoes provides a vibrant color and a hearty texture. And the addition of feta cheese? It's the perfect finishing touch, adding a delightful salty tang that complements the earthy flavors of the lentils and the bright citrus notes of the lemon juice. The Greek seasoning adds a layer of Mediterranean complexity that takes this soup from simple to spectacular.
I love that this recipe is incredibly versatile. I often adjust the ingredients based on what I have on hand. Sometimes I add a bit of chopped carrots or zucchini for extra veggies. Other times, I’ll swap out the feta for a dollop of plain yogurt for a lighter option. The possibilities are endless, making it the perfect recipe for a weeknight dinner or a weekend brunch. The leftovers are just as delicious the next day, and they make fantastic packed lunches, too.
Beyond its deliciousness and ease of preparation, this slow cooker lentil soup holds a special place in my heart because it represents a commitment to self-care amidst a busy life. It reminds me that it’s possible to prioritize healthy eating without sacrificing time or energy. It allows me to provide a nutritious and flavorful meal for my family, while still having enough time to focus on other important things. This isn't just a recipe; it's a testament to the power of smart cooking and mindful living.
So, if you're a busy individual looking for a delicious, nutritious, and easy-to-make recipe, give this slow cooker lentil soup a try. You won't be disappointed. It’s a guaranteed crowd-pleaser that will quickly become a staple in your kitchen, just as it has in mine.
Tips and Variations:
- Spice it up: Add a pinch of red pepper flakes for a little heat.
- Boost the veggies: Incorporate other vegetables like carrots, zucchini, or bell peppers.
- Make it creamy: Blend a portion of the soup for a creamier texture.
- Add some grains: Include some rice or barley for added heartiness.
- Change up the cheese: Experiment with different cheeses like Parmesan or goat cheese.
This recipe is more than just a meal; it’s a reminder that even amidst the chaos of daily life, we can find time to nourish our bodies and souls with delicious, healthy food. And that, my friends, is a victory worth celebrating.
