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Kalyn's Kitchen

Slow Cooker Vegetarian Greek Lentil Soup with Tomatoes, Spinach, and Feta

Slow Cooker Vegetarian Greek Lentil Soup with Tomatoes and Spinach is delicious with a sprinkle of Feta and this tasty meatless soup is low-glycemic, gluten-free and South Beach Diet friendly! Use the Diet-Type Index to find more recipes like this one.

Click to PIN Slow Cooker Vegetarian Greek Lentil Soup with Tomatoes, Spinach, and Feta!

Slow Cooker Vegetarian Greek Lentil Soup with Tomatoes, Spinach, and Feta on KalynsKitchen.com

I’ve been a lover of lentils for quite a few years now so there are many variations of Lentil Soup on my blog, but when I spotted a recipe for Greek Lentils with spinach and Feta in the American Heart Association Healthy Slow Cooker Cookbook, I couldn’t resist turning it into a soup. And I added other ingredients like celery, tomatoes, and lots of stock so I could have a larger serving.

This Slow Cooker Vegetarian Greek Lentil Soup with Tomatoes, Spinach, and Feta 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.

Slow Cooker Vegetarian Greek Lentil Soup with Tomatoes, Spinach, and Feta on KalynsKitchen.com

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, dried thyme, dried oregano, minced garlic, black pepper, and canned tomatoes with juice into the slow cooker and 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.
Slow Cooker Vegetarian Greek Lentil Soup with Tomatoes, Spinach, and Feta on KalynsKitchen.com

This is great with a tablespoon or two of crumbled Feta on top of each bowl if desired.

More Meatless Dinners You Might Like:

Slow Cooker and Pressure Cooker Vegetarian Index ~ Slow Cooker or Pressure Cooker<
Syrian Vegetarian Red Lentil Soup ~ Herbivoracious
Mexican Red Lentil Stew with Lime and Cilantro ~ Kalyn’s Kitchen
Greek Lentil Soup ~ Healthy Green Kitchen

Weekend Food Prep:

This recipe has been added to a new category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Slow Cooker Vegetarian Greek Lentil Soup with Tomatoes, Spinach, and Feta

Slow Cooker Vegetarian Greek Lentil Soup with Tomatoes and Spinach is delicious with a sprinkle of Feta and it’s a tasty meatless soup.

Ingredients:

  • 2 cups brown lentils (washed and picked over if needed)
  • 8 cups vegetable or chicken stock (or more)
  • 1 medium onion, diced small
  • 1 cup chopped celery, chopped into fairly small pieces
  • 1 T Greek Seasoning (I use The Spice House Greektown Billygoat Seasoning, but there are a few good brands.)
  • 1 tsp. dried thyme
  • 2 tsp. dried oregano (preferably Greek or Turkish oregano)
  • 1 T minced garlic
  • fresh-ground black pepper to taste
  • 1 can (14.5 oz.) petite diced tomatoes with juice
  • 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)

Directions:

  1. 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.)
  2. 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.
  3. 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.)
  4. When the lentils are softened as much as you’d like, chop the spinach and wash in salad spinner if needed.
  5. 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.
  6. Add another cup or two of stock at this point if the soup seems thicker than you’d like.)
  7. Serve soup hot, with a tablespoon or two of crumbled Feta sprinkled on each serving if desired.

Notes:

Equipment:
I used this Crock-Pot 5-Quart Programmable Smart-Pot Slow Cooker for this recipe. (A slightly smaller model would also work.)  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.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Slow Cooker Vegetarian Greek Lentil Soup is probably too high in carbs for a low-carb diet plan, but low-glycemic dried beans or lentils are approved for all phases of the South Beach Diet although portion size is limited for Phase One.  In a soup like this with stock, tomatoes, onions, celery, and spinach in addition to the lentils you can have a little more, but I would still eat a fairly small bowl of this with a moderate amount of Feta for Phase One, with something like a big green salad on the side.

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 to see all the good recipes I’m sharing there. Click here for Slow Cooker / Pressure Cooker Recipes on my other site!

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

Slow Cooker Vegetarian Greek Lentil Soup with Tomatoes, Spinach, and Feta on KalynsKitchen.com

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    28 Comments on “Slow Cooker Vegetarian Greek Lentil Soup with Tomatoes, Spinach, and Feta”

  1. This soup is INSANELY good! I cannot stop eating it. Thank you so so sooooo much for the recipe. There is a small chain in the northeast called Aladdin's that makes an amazing lentil soup. My husband and I are currently in south Texas with no sign of a good Mediterranean restaurant (or any good/healthy restaurant, in general). I calculated the nutrition info with 1/2 cup reduced fat feta for 8 servings and is as follows: 128 calories (!!!!!!), 2.2 g fat, 5 mg cholesterol, 902 mg sodium, 20 g carbs, 6 g fiber, 5 g sugar, 9 g protein. I am currently posting it to my Instagram feed it was THAT good!

  2. We have made your wonderful soup again, and this time my son asked me to leave the tomatoes out (he's 3…). It's still delicious! Truly a great recipe. Thanks.

  3. Hi Kalyn, we've jsut tried it and "wow" is the verdict! Even my picky preschoolers! Thanks.

  4. Katharine, this is a recipe I've made several times for parties; hope you enjoy!

  5. Thanks a lot, this is in our slow cooker now, slightly scaled down since our family has two preschoolers. Was pleased to find something else for lentils and tomato soup than a lentil chili, and as a bonus my celery has a place to go. I tossed in a carrot and some frozen peas since we have an abundance of both. Thanks–from Katharine in Brussels, who's using her husband's account 🙂