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Slow Cooker (or oven) Vegetarian Greek Lentil Casserole

Slow Cooker (or oven) Vegetarian Greek Lentil Casserole is an easy and delicious vegetarian casserole of lentils with tomatoes, peppers, and Feta. I love all the Greek flavors in this low-glycemic and gluten-free casserole that can be a meatless main dish or a tasty side dish. Use the Recipes-by-Diet-Type Index to find more recipes like this one.

Click here to PIN this tasty casserole so you can make it later.

Slow Cooker (or oven) Vegetarian Greek Lentil Casserole found on KalynsKitchen.com

On my slow cooker site I’m doing a feature called Casserole Crock Saturdays, where we spotlight recipes suitable for the new slow cooker that’s shaped like a casserole dish, and it just might be causing me to become obsessed with the new Crock-Pot Casserole Crock Slow Cooker. So when I decided to update this favorite recipe for Vegetarian Greek Lentil Casserole I couldn’t resist trying it in the Casserole Crock, and it was definitely a winner!

But what if you don’t have the casserole crock and don’t want to buy one? You can definitely make this updated recipe in any large oval 6 Quart slow cooker as well, it just won’t look quite as pretty. Or use the original recipe (link included after the slow cooker recipe) to bake a smaller size Vegetarian Greek Lentil Casserole in the oven or toaster oven if you prefer. If you like lentils and Greek flavors this is definitely a winner.

Slow Cooker (or oven) Vegetarian Greek Lentil Casserole found on KalynsKitchen.com

Combine lentils, chopped onion, minced garlic, vegetable broth, bay leaves, black pepper, Greek oregano, and Greek seasoning in the slow cooker and cook on HIGH for 3 – 3 1/2 hours. Drain the tomatoes when the lentils are nearly soft.

Slow Cooker (or oven) Vegetarian Greek Lentil Casserole found on KalynsKitchen.com

Chop up a large red bell pepper and a large green bell pepper and add the peppers and drained tomatoes to the slow cooker, stir, and cook 30 minutes more. Then add 1 cup of crumbled Feta cheese, stir gently to combine, and cook 15-20 minutes more.

Slow Cooker (or oven) Vegetarian Greek Lentil Casserole found on KalynsKitchen.com

We sprinkled over another 1/2 cup of crumbled Feta and baked it 20 minutes in a 400F oven, but the extra cheese and the final cooking in the oven is definitely optional. Serve hot, with some thinly sliced green onions for garnish if desired.

Make it a Meal: Of course you can eat this for a meatless dinner, but I think it would make a fun side dish for Very Greek Grilled Chicken as well, and using the casserole crock will keep your kitchen cool!

More Tasty Vegetarian Food:

Slow Cooker or Pressure Cooker Vegetarian Recipes Index ~ Slow Cooker or Pressure Cooker
Vegan Picadillo Lentil Stew with Sweet Bell Peppers and Green Olives ~ Kalyn’s Kitchen
Vegan Barley and Lentil Pilaf with Mushrooms and Spinach ~ The Perfect Pantry

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 Casserole
(Makes 8-10 servings but leftovers will freeze well; recipe adapted from the smaller-size original oven-baked Vegetarian Greek Lentil Casserole recipe, see the printer friendly link below if you’d like that original recipe.)

Equipment:
I made this in the Crock-Pot Casserole Crock Slow Cooker, but you can use any large oval slow cooker as well.
Ingredients:
<2 cups brown lentils, picked over and rinsed if needed (lentils that come in a package often don’t need to be rinsed)
1 large onion, chopped small
1 T minced garlic (or more)
3 cups vegetable stock or broth (Canned vegetable broth is fine here. Use 2 cans and just freeze the extra for another recipe.)
2 bay leaves
1 tsp. fresh ground black pepper
1 tsp. Greek oregano<
1 tsp. Greek Seasoning, or more (You can make your own Greek Seasoning if you don’t have any, or just use the spices in that mix that you do have.  I like Greektown  Billygoat Seasoning from The Spice House.)
1 can (14.5 oz.) petite-diced or crushed tomatoes, drained well
1 large green bell pepper, seeds removed and finely chopped<
1 large red bell pepper, seeds removed and finely chopped
1 cup + 1/2 cup crumbled Feta cheese (more or less to taste)
thinly sliced green onions for garnish (optional)

Instructions:
Spray the slow cooker insert with non-stick spray.  Combine lentils, chopped onion, minced garlic, vegetable broth, bay leaves, black pepper, Greek oregano, and Greek seasoning in the slow cooker and cook on HIGH for 3 – 3 1/2 hours. (Some slow cooker are much hotter than others and older lentils will take a bit longer to cook, but I’d start checking to see when the lentils are getting done after about 2 hours. I heard from a reader who made this in a round slow cooker who said her lentils were done much sooner than 3 hours, so I would especially check sooner if you’re using a different type of slow cooker.)

When the lentils are nearly soft, drain the tomatoes well in a colander placed in the sink.  Cut seeds out of the bell peppers and finely chop. When the lentils are soft enough that you think they are almost done, stir in the drained tomatoes and finely chopped bell peppers and cook 30 minutes more. Then add the 1 cup of crumbled Feta, stir gently, and cook 15-20 minutes more.If you want to add more crumbled Feta and brown it in the oven, preheat the oven to 400F/200C. Remove the crock from the slow cooker, sprinkle the top with the extra 1/2 cup of crumbled Feta, and bake 20 minutes. (This step is recommended, but it’s completely optional if you don’t have a casserole crock or don’t want that much Feta.) Serve hot, garnished with thinly sliced green onions if desired.

Click Here for Slow Cooker Version Printer Friendly Recipe

Click Here for Original Oven-Baked Vegetarian Greek Lentil Casserole 

Printer Friendly Recipe

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Dried beans and lentils are a great low-glycemic food for any phase of the South Beach Diet, but they’re a limited food for Phase One. (In a dish like this Slow Cooker Vegetarian Greek Lentil Casserole with lots of other vegetables and some cheese you can have a normal-sized serving.) Lentils are probably too high in carbs for most low-carb diet plans, but you can make this lower in carbs by using more peppers and cheese and less lentils.

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 more 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 Calorie Count, 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 (or oven) Vegetarian Greek Lentil Casserole found on KalynsKitchen.com

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48 comments on “Slow Cooker (or oven) Vegetarian Greek Lentil Casserole”

  1. This looks absolutely outstanding! Lentils, peppers and feta? Sign me up! I recently went gluten and sugar free as well, so always on the lookout for new meals. This will go on my meal plan for next week!

  2. Kalyn , does this come out of the casserole dish as a scoop or more like a formed pie/piece? Love the flavors!

  3. Baked lentils? Now that is a very interesting idea. I didn't realize you could bake them! And of course the pungent cheese and peppers sound like a great combination with earthy lentils. 🙂

  4. How would you revise the recipe if you have already cooked lentils?

  5. Lentils have been showing up on our table so often lately, and this is another recipe I now want to make.

  6. Alyssa, this is definitely something that you scoop out of the dish.

    Eileen, it worked well, especially when we cooked the lentils first before adding the tomatoes.

    J LK, I'm not sure how well this recipe is suited for pre-cooked lentils, as it is cooking the lentils with the seasonings that makes it so flavorful. If you wanted to try it I would omit the liquid, and then follow the directions similar to how ingredients are used in this recipe, but cook for a much shorter time at each stage.

    Dara, glad you like it!

  7. Thanks so much for linking to one of my recipes. It's only recently that I've tried combining lentils and feta, and I can't imagine why I haven't been doing it all along. The salty cheese brings out the earthy flavor of the lentils in a way that's totally seductive.

  8. Love this recipe and photo!

  9. Lydia, my pleasure. This was such a great combination of flavors.

  10. This casserole sounds wonderful! I love that the lentils are baked…and that it is topped with feta cheese! Has to be awesome.

  11. Thanks Joanne. I have to admit, they were pretty awesome.

  12. I come to your website thinking I'll hunt around for a recipe, and then the one on the first page is always perfect. Thank you for your great recipes. I use you far more than I comment, and wanted to let you know how much I appreciate your work and creativity.

  13. Thank you. I really appreciate you taking the time to let me know how much you're enjoying the recipes. (That always makes my day!)

  14. This sounds really tasty!! I'm making something similar this month but with cauliflower… we'll see how it turns out!

  15. Lentils are definitely my favorite vegetarian protein too. I never get tired of them! What a fantastic idea for a casserole.

  16. I need a tasty, appealing vegetarian dish for my daughters wedding reception. I think I have found it! I would want to make this for 50 servings. Now, I can do the math for that, but do you have any tips? I would want to make it the day before & reheat/bake it about 18 hours later.

  17. Since there are several steps in the baking of this, I'm not sure how it will work to make so far ahead and then bake. I'd definitely do a test run.

  18. I found your site through Foodgawker and love this recipe. Tell me, though, have you ever had problems with feta losing its flavor during baking? It happens to me every time and I can't figure it out.

  19. Can't say that I have ever noticed that.

  20. Fabulous! I'm a new visitor to your blog. Your selection of healthy recipes is very impressive.

    I made Greek Lentils with Peppers and Feta last night. It was very tasty and easy to make. Hard to believe it is "legal."

    When I read the recipe, I didn't understand why you said to cook the lentils with the seasonings, then take the casserole out to add tomatoes, return it to the oven, cook a bit longer, then take it out again to add the peppers and Feta. After making it last night, I got it. The lentils absorbed the flavors of the herbs, the tomatoes blended in but did not lose their essence, the peppers retained some crunch, and the Feta was perfectly cooked.

    I'm glad I didn't rejigger the recipe before making it according to your instructions!
    .
    Many thanks!

  21. Pam, so glad you enjoyed it! Another reason to cook it in stages like that is that when beans or lentils are cooked with acidy foods (like tomatoes) they don't soften as well.

  22. Love it, bookmarked it and surely making it 🙂

  23. Priya, so glad you like it!

  24. It is so nice when I find an interesting and "seemingly easy enough" recipe that marries my SB eating with my husbands relatively new vegetarianism. Thank you.

    Next time I think I'll add a bit more broth and double this for more leftovers.

  25. Karen, so glad it will work for you both!

  26. This looks so incredibly good! I'm planning on making it tonight. How does it taste when it is at room temp? I am a college student and am considering taking it for lunch tomorrow, but I don't normally have microwave access for my lunch.

  27. Emma, I haven't eaten it room temperature, but I don't think it would be bad.

  28. I made this, and my family and I liked it. Thanks!

  29. Katharine, so glad to hear it!

  30. I came across this recipe on Pinterest after searching for lentils. This was delicious! My entire family loved this recipe. You know it is good when your 7-year-old asks for seconds.

  31. Melissa, yaay! I absolutely love hearing that.

  32. I had an eggplant, so I chopped it up and added it along with the onion and lentils. Absolutely delicious! Will be making it again (with or without eggplant!) Thank you!

  33. Emily, love the idea of adding eggplant!

  34. Would this work well as a freezer meal? how would I adapt it if I planned on freezing? Thanks!

  35. I haven't tried freezing it, but if I was making this specifically to freeze, I would bake up to the point of adding the cheese; then I'd add the cheese and bake the rest of the way when you wanted to serve it. It might freeze fine with the cheese on there as well, but I'm not sure.

  36. I've made this twice and both times well received. Even my 1 yr old grand daughter loved it! She wasn't sure at first what she was eating and gave that face and then was reaching for more. Tastes great cold, too. 🙂

  37. This sounds delish, healthy & easy… my favorite kind of recipe. One question though… In the ingredients list it calls for stewed tomatoes, but in the description area with the photos, you say to use crushed tomatoes. Does it matter which one I use? And could I use diced tomatoes, which I happen to have on hand?

    • Oops, that is just a typo on my part. I did use crushed tomatoes, but I think diced tomatoes would be fine. You could mash them a little if you wanted smaller pieces in the dish. Hope you enjoy. (Off to fix that now!)

  38. I love lentils and feta but I'm allergic to green/red peppers. =( I wonder if I could substitute another veggie, maybe carrots? Any ideas/suggestions?

  39. If I wanted to make this in the instant pot, how would I? 

    • Sorry, but I wouldn’t be able to answer that just off the top of my head since I haven’t cooked lentils in the Instant Pot. Maybe Google “Instant Pot Lentil Casserole” and see if you find something similar, then use those directions? Not sure the Instant Pot will give as good of results for this, but it might be fine.

  40. I made this tonight – set my alarm for 3 hours – and happened to go into the kitchen and check on it after 2 hours – the lentils were completely cooked, and there was no more liquid in the crockpot at all!

    I added in the peppers and tomatoes – I didn’t drain the tomatoes, and I added in an additional 3/4 cup of broth because I needed more liquid!

    Just FYI – people doing this with a crockpot should check LONG before 3 hours!

    • I’m curious as to whether you used the Casserole Crock. I know that some slow cookers are much hotter than others. And newer lentils also cook much more quickly. I’m glad it still worked for you.

      • No, I don’t have a Casserole Crock – just a standard round crockpot. I wonder if the fact that the crock was not “full” of food, made things cook faster?

        Anyway – for those readers who don’t have the fancy Casserole Crock and use their normal crock pot – just be aware to watch for time!

      • I’m surprised it would make that much of a difference. But as I said, some slow cooker are much, much hotter than others and the age of the lentils makes a huge difference. So if you had a brand new package of lentils from the store and mine were sitting in the jar for a few months or longer, that would make a lot of difference. Thanks for telling me. I think I’ll add a note in the recipe!

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