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.
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.
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.
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.
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.)
I made this in the Crock-Pot Casserole Crock Slow Cooker, but you can use any large oval slow cooker as well.
<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)
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.
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!
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.