Slow Cooker Greek Lentil Soup
Slow Cooker Greek Lentil Soup is a vegetarian soup with tomatoes, spinach, lemon, and Feta cheese and this is so delicious! I think this is a must-make soup if you’re a fan of Greek flavors and if you check the nutritional it’s not actually that high in net carbs for a small bowl.
I’m a long-time fan of lentils, so there are several recipes on my blog for soup with lentils, but when I spotted a recipe for Greek Lentils with spinach and Feta in the American Heart Association Healthy Slow Cooker Cookbook (affiliate link), I couldn’t resist turning it into a soup. And I added other ingredients like celery, tomatoes, and lots of stock so it wasn’t so much of a splurge on carbs.
This Slow Cooker Greek Lentil Soup starts with just lentils, chopped celery and onion, garlic, vegetable or chicken stock, canned tomatoes, and spices, and if you chop the vegetables the night before it’s easy to throw in the slow cooker in the morning and let it cook all day.
When you get home, add chopped spinach to the soup with some lemon juice and cook a bit longer, then scoop into bowls, add Feta, and you have a tummy-warming soup for dinner. I’ve never used Feta as a soup topper before, but I loved how it added a vibrant burst of flavor. And if you like these Greek flavors, I bet you’ll make this lentil soup over and over!
What ingredients do you need for this recipe?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- brown lentils
- vegetable broth
- Greek Seasoning (affiliate link)
- Dried Thyme (affiliate link)
- dried Greek Oregano (affiliate link)
- Minced Garlic (affiliate link)
- fresh-ground black pepper to taste
- can of petite diced tomatoes
- spinach leaves
- fresh-squeezed lemon juice, I used my fresh-frozen lemon juice
- Feta Cheese for serving (optional, but good)
What gives this lentil soup the Greek flavors?
The ingredients that give this recipe Greek flavors are thyme, Greek oregano, Greek Seasoning, tomatoes, spinach, lemon, and of course Feta Cheese!
Want more tasty ideas for soup?
Use Soup Recipes to see all the soups that have been featured on Kalyn’s Kitchen. You can also search “lentils” if you want more recipes with lentils!
Want more Slow Cooker Soup Recipes:
You can find lots more ideas for soup in the slow cooker on my Slow Cooker or Pressure Cooker site!
How to make Slow Cooker Greek Lentil Soup:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Start with 2 cups regular brown lentils. (Lentils that are fresher will cook more quickly, so take that into account when you’re timing the soup.)
- You’ll also need 1 medium onion, chopped small, and 1 cup of celery, also chopped fairly small. (Do this the night before if you want to get this in the slow cooker early in the morning!)
- Put the lentils, onions, celery, vegetable or chicken stock, Greek Seasoning (affiliate link), 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, until the lentils are as soft as you prefer. (Slightly longer cooking time won’t matter much, either on high or low.)
- Here’s how the soup looked after we cooked it nearly 4 hours on high. The lentils were soft but still kept their shape.
- When the lentils are softened to your liking, chop the spinach (and wash in salad spinner if needed.)
- Add the chopped spinach to the soup with the lemon juice, turn to high if cooking on low, and cook on high for 30 minutes more. (Add a little more stock at this point if the soup seems thicker than you’d like.)
- When the spinach is nicely softened, serve soup hot, garnished with Feta cheese if you’d like.
- This is great with a tablespoon or two of crumbled Feta on top of each bowl if desired.
More Vegetarian Dinners with Lentils:
- Mexican Red Lentil Stew
- Moroccan Chickpea Stew
- Slow Cooker Indian Lentil Soup
- Vegetarian Taco Salad
- Picadillo Lentil Stew with Peppers and Green Olives
Weekend Food Prep:
This recipe has been added to a category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
- 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
- fresh-ground black pepper to taste
- one 14.5 oz. can petite diced tomatoes
- 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)
- crumbled Feta Cheese for serving (optional, but good)
- 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 broth, Greek Seasoning (affiliate link), dried thyme (affiliate link), 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.
I used a Crock-Pot 5-Quart Programmable Smart-Pot Slow Cooker (affiliate link) for this recipe. If you’re going to cook all day, this type of slow cooker is a good choice because you can set it to cook for 8 hours on low and then it switches to “warm” after 8 hours.
Recipe inspired by Greek Lentils in the American Heart Association Healthy Slow Cooker Cookbook. (affiliate link)
Amount Per Serving: Calories: 108Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 3mgSodium: 1367mgCarbohydrates: 18gFiber: 6gSugar: 5gProtein: 7g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Slow Cooker Greek Lentil Soup does have some carbs but if you check the nutritional information you might be pleasantly surprised that it’s relatively low in net carbs. And low-glycemic dried beans or lentils are approved for all phases of the original South Beach Diet although portion size is limited for Phase One.
Find More Recipes Like This One:
Use Soup Recipes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe was posted in 2014. It was last updated with more information in 2023.