Best Greek Seasoned Lentils Crock Pot Recipes

SLOW COOKER MEDITERRANEAN LENTIL STEW

Slow Cooker Mediterranean Lentil Stew image

This is an excellent slow cooker recipe... Mix ingredients and let cook. Delicious! Spiced with cumin and coriander and flavored with tomato paste, this veggie-filled lentil stew will keep you warm for winter, and all year round! Good with a loaf of fresh-baked rustic bread! Vegetarian and vegan. Serve with a piece of bread for dipping.

Provided by CookingForDummies

Categories Everyday Cooking Vegetarian Soups and Stews Stew

Time 3h30m

Yield 10

Number Of Ingredients 14

Ingredients

5 cups water
2 ½ cubes vegetable bouillon, or more to taste
2 cups dry lentils
5 small carrots, peeled and diced
2 medium potatoes, peeled and diced
3 teaspoons ground cumin, or to taste
1 teaspoon ground coriander
1 tablespoon olive oil
1 small onion, diced
4 cloves garlic, minced
½ (6 ounce) can tomato paste, or to taste
½ teaspoon sea salt, or to taste
½ teaspoon freshly ground black pepper, or to taste
½ (8 ounce) package fresh spinach, torn

Steps:

Warm water and vegetable bouillon in a slow cooker on High until dissolved. Add lentils, carrots, and potatoes.
Heat a medium saucepan over medium heat. Add cumin and coriander and cook and stir until fragrant, about 20 seconds. Add oil, followed by onion. Cook, stirring occasionally, 2 to 3 minutes. Add garlic and saute for 30 seconds. Remove from heat and transfer to the slow cooker. Stir. Add tomato paste, salt, and pepper. Stir in spinach.
Cook on High, stirring every 30 minutes, until lentils are tender and stew has thickened, 3 to 4 hours.

Nutrition Facts : Calories 208.3 calories, Carbohydrate 36.4 g, Fat 2.1 g, Fiber 14.3 g, Protein 12 g, SaturatedFat 0.3 g, Sodium 193.9 mg, Sugar 3.8 g

SLOW-COOKER MEDITERRANEAN LENTIL SOUP

Slow-Cooker Mediterranean Lentil Soup image

Provided by Jeff Mauro, host of Sandwich King

Time 4h30m

Yield 8 to 10 servings

Number Of Ingredients 13

Ingredients

Two 32-ounce boxes chicken stock (8 cups)
1 cup diced carrots
1 cup green lentils, rinsed
1/2 cup jarred marinated artichokes, drained
1/2 cup diced celery
1/2 cup sun-dried tomatoes in oil, drained and julienned, plus 1 tablespoon oil from the jar
1 teaspoon vegetable bouillon paste
3 sprigs fresh oregano
1 onion, diced
2 cups escarole, julienned
Zest and juice of 1 lemon
Kosher salt and freshly ground black pepper
Crusty bread, for serving

Steps:

Place the chicken stock, carrots, lentils, artichokes, celery, sun-dried tomatoes and tablespoon of their oil, bouillon paste, oregano and onion in a slower cooker. Cook until the lentils are tender, on high for 4 hours or low for 8 hours. Stir in the escarole, lemon zest and juice and let sit 5 to 10 minutes. Season with salt and pepper and serve with crusty bread alongside.

GREEK-SEASONED LENTILS - CROCK-POT

Greek-Seasoned Lentils - Crock-Pot image

Great low-fat, low-calorie dish! Serve on toasted pita wedges with sprinkles of sliced green onions and chopped tomatoes and a little sour cream.

Provided by mailbelle

Categories Lentil

Time 7h15m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

nonstick cooking spray
2 cups dried brown lentils, rinsed and drained
2 cups shredded carrots (4 medium)
1 cup chopped onion (1 large)
3 (14 ounce) cans vegetable broth
2 teaspoons all purpose Greek seasoning
sliced green onion (for topping)
chopped tomato (for topping)
sour cream (for topping)

Steps:

Lightly coat a 3 1/2 to 5-quart slow cooker with cooking spray.
In the prepared cooker stir together drained lentils, carrot, onion, broth, and Greek seasoning.
Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours. Use a slotted spoon to serve.

Nutrition Facts : Calories 252.5, Fat 0.8, SaturatedFat 0.1, Sodium 30.3, Carbohydrate 44.7, Fiber 21.1, Sugar 4.2, Protein 17.2

GREEK LENTIL SOUP (FAKES SOUPA)

Greek Lentil Soup (Fakes Soupa) image

This Greek Lentil Soup Recipe (Fakes Soupa) is a hearty, healthy vegan soup packed with flavor from fresh herbs, tomatoes, and a generous amount of extra-virgin olive oil and red wine vinegar added at the end. Slow cooker and Instant Pot optional!

Provided by Elizabeth Lindemann

Categories Soup

Time 45m

Number Of Ingredients 16

Ingredients

1 lb dry lentils (green or brown varieties)
5 tablespoons extra-virgin olive oil (divided)
1 large onion (chopped finely)
3 ribs celery (thinly sliced)
3 garlic cloves (finely chopped)
1/2 cup red wine
6 cups vegetable stock (water, chicken stock, or bone broth can be used also)
28 oz. canned diced tomatoes (preferably fire-roasted)
2 bay leaves
1 tablespoon fresh parsley (or 1 teaspoon dried)
1 tablespoon fresh oregano (or 1 teaspoon dried)
1 tablespoon fresh basil (or 1 teaspoon dried)
1 tablespoon fresh mint (or 1 teaspoon dried)
1 1/2 tsp. kosher salt
1/2 teaspoon black pepper
1/4 cup red wine vinegar

Steps:

Soak lentils in a large bowl or container covered with lots of water for 2-4 hours (or overnight). Drain and rinse well.
Sauté the onions and celery in a large pot over medium-high heat in 1 tablespoon of olive oil until softened and beginning to brown (about 3 minutes).
Add the garlic, sauté until fragrant (about 30 seconds).
Pour in the red wine and stir, cooking until it has reduced by about half (about 2 minutes).
Add the vegetable stock, tomatoes, bay leaves, herbs, salt, pepper, and soaked lentils.
Stir, bring to a boil, cover, and simmer on low for 30 minutes, or until lentils are tender.
Turn off heat and stir in the remaining 1/4 cup of extra-virgin olive oil and the red wine vinegar. Taste and adjust seasoning if necessary.
Serve!

Nutrition Facts : Calories 330 kcal, Carbohydrate 43 g, Protein 16 g, Fat 10 g, SaturatedFat 1 g, Sodium 1223 mg, Fiber 19 g, Sugar 6 g, ServingSize 1 serving