Kalyn's Kitchen

Slow Cooker Vegetarian Greek Lentil Casserole

I love all the Greek flavors in this Slow Cooker Vegetarian Greek Lentil Casserole with lentils, tomatoes, peppers, and Feta.

PIN Slow Cooker Vegetarian Greek Lentil Casserole.

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

On my slow cooker site I’ve been spotlighting 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 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. You can also use a big casserole dish to bake this size in the 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.
  7. If you’d like to cook this in the oven, use the printer-friendly recipe for Vegetarian Greek Lentil Casserole.

Slow Cooker Vegetarian Greek Lentil Casserole square photo of finished casserole

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
Lentil Stew with Peppers and Green Olives ~ Kalyn’s Kitchen

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!

Slow Cooker Vegetarian Greek Lentil Casserole square photo of finished 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!

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!

Pinterest image of Slow Cooker Vegetarian Greek Lentil Casserole

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

Leave a Reply

Your email address will not be published. Required fields are marked *

    51 Comments on “Slow Cooker Vegetarian Greek Lentil Casserole”

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

  2. 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.

  3. 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.

  4. 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.

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

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

  7. 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!)

  8. 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.

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

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

  12. Love this recipe and photo!

  13. 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.

  14. 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!

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

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

  17. 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. 🙂

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

  19. Hope you enjoy!

  20. 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!