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.


  • 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)


  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.


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:



Serving Size:


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

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    51 Comments on “Slow Cooker Vegetarian Greek Lentil Casserole”

  1. 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.

  2. 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?

    • You could switch the veggies but it will lose the Greek Flavors. Carrots sound good though but they will take longer to cook.

  3. 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!)

  4. 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. 🙂

  5. 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.

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

  7. Emily, love the idea of adding eggplant!

  8. 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!

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

  10. 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.

  11. Katharine, so glad to hear it!

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

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

  14. 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.

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

  16. 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.

  17. Priya, so glad you like it!

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

  19. 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.

  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!