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Kalyn's Kitchen

Slow Cooker (or oven) Vegetarian Greek Lentil Casserole

Slow Cooker Vegetarian Greek Lentil Casserole is an easy and delicious casserole that can be a side dish or a meatless main dish. I love all the Greek flavors in this low-glycemic and gluten-free casserole with lentils, tomatoes, peppers, and Feta.

PIN Slow Cooker (or oven) Vegetarian Greek Lentil Casserole.

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

On my slow cooker site I’m doing a feature where we spotlight recipes suitable for the new slow cooker that’s shaped like a casserole dish (affiliate link) 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 Slow Cooker 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 recipe for Original Oven-Baked Vegetarian Greek Lentil Casserole to bake a smaller size 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 process shots collage

How to Make Slow Cooker Vegetarian Greek Lentil Casserole:

(Scroll down for complete printable recipe, including nutritional information.)

  1. 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.
  2. Drain the tomatoes when the lentils are nearly soft.
  3. 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.
  4. Then add 1 cup of crumbled Feta cheese, stir gently to combine, and cook 15-20 minutes more.
  5. 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.
  6. Serve hot, with some thinly sliced green onions for garnish if desired.

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

Make it a Meal:

Of course you can eat this Slow Cooker Vegetarian Greek Lentil Casserole 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 Recipes:

Greek Cauliflower Rice Bake ~ Kalyn’s Kitchen
Vegan Barley and Lentil Pilaf with Mushrooms and Spinach ~ The Perfect Pantry
Vegan Picadillo Lentil Stew with Sweet Bell Peppers and Green Olives ~ Kalyn’s 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 Casserole

Slow Cooker Vegetarian Greek Lentil Casserole

Yield 8 servings
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes

Slow Cooker Vegetarian Greek Lentil Casserole is an easy and delicious vegetarian casserole of lentils with tomatoes, peppers, and Feta.

Ingredients

  • 2 cups brown lentils, picked over and rinsed if needed (see notes)
  • 1 onion, chopped small
  • 1 T minced garlic (or more)
  • 3 cups vegetable stock or broth (see notes)
  • 2 bay leaves
  • 1 tsp. fresh ground black pepper
  • 1 tsp. Greek oregano
  • 1 tsp. Greek Seasoning, or more
  • 1 14.5 oz. can 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 (see notes)
  • thinly sliced green onions for garnish (optional)

Instructions

  1. Spray the slow cooker insert with non-stick spray.
  2. Combine lentils, chopped onion, minced garlic, vegetable broth, bay leaves, black pepper, Greek oregano, and Greek Seasoning (affiliate link) 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.)
  3. When the lentils are nearly soft, drain the tomatoes well in a colander placed in the sink.
  4. Cut seeds out of the bell peppers and finely chop.
  5. 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.
  6. Then add the 1 cup of crumbled Feta, stir gently, and cook 15-20 minutes more.
  7. If you want to add more crumbled Feta and brown it in the oven, preheat the oven to 400F/200C.
  8. 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.)
  9. Serve hot, garnished with thinly sliced green onions if desired.

Notes

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

Lentils that come in a package often don’t need to be rinsed, but if they seem even slightly dusty or gritty, rinse the lentils in a strainer. Canned vegetable broth is fine here. Use 2 cans and just freeze the extra for another recipe. Use more or less Feta Cheese to taste.

Recipe adapted from oven-baked Vegetarian Greek Lentil Casserole recipe; click here for Original Oven-Baked Vegetarian Greek Lentil Casserole.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 114Total Fat: 3gSaturated Fat: 2gUnsaturated Fat: 1gCholesterol: 9mgSodium: 578mgCarbohydrates: 16gFiber: 5gSugar: 4gProtein: 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.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Slow Cooker Vegetarian Greek Lentil Casserole square photo of finished casserole

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. However, 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 too high in carbs for 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 Casseroles 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 to see all the good recipes I’m sharing there. Click here for more Slow Cooker / Pressure Cooker Recipes on my other site!

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    51 Comments on “Slow Cooker (or oven) Vegetarian Greek Lentil Casserole”

  1. Made this tonight in my Instant Pot on Slow Cooker,high pressure setting. Didn’t have Greek seasoning, so made some using a knockoff recipe online. Checked after 2 hours and lentils were cooked through. Added the peppers and tomatoes and cooked for another 30 minutes on Slow Cooker/normal pressure. Added feta and served with green salad. Absolutely delicious. I am so excited to find vegetarian meals that work with the South Beach diet. Thank you so much for this; I can’t wait to try more!

    • So glad you enjoyed it! And good job adapting to use slow cooker feature on the Instant Pot. I have so many slow cookers that I haven’t ever tried that setting, so thanks for sharing for others.

  2. Pingback: 25+ Slow Cooker Casserole Recipes - Slow Cooker or Pressure Cooker

  3. 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!