Best Slow Cooker Greek Lentils With Pita Wedges Recipes

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

GREEK-STYLE LENTIL SOUP

Greek-Style Lentil Soup image

This healthy, warming soup is a satisfying vegetarian recipe, but you can use chicken broth or add cooked meat if you like. -Mary E. Smith, Columbia, Missouri

Provided by Taste of Home

Categories Lunch

Time 5h20m

Yield 12 servings (3 quarts).

Number Of Ingredients 15

Ingredients

4 cups water
4 cups vegetable broth
2 cups dried lentils, rinsed
2 medium carrots, chopped
1 small onion, chopped
1 celery rib, chopped
1 teaspoon dried oregano, divided
1 cup chopped fresh spinach
1/2 cup tomato sauce
1 can (2-1/4 ounces) sliced ripe olives, drained
3 tablespoons red wine vinegar
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
Optional: Chopped red onion, chopped parsley and lemon wedges

Steps:

Place the water, broth, lentils, carrots, onion, celery and 1/2 teaspoon oregano in a 5- or 6-qt. slow cooker. Cook, covered, on low 4-5 hours or until lentils are tender., Stir in the spinach, tomato sauce, olives, vinegar, garlic, salt, pepper and remaining 1/2 teaspoon oregano. Cook, covered, on low about 1 hour longer, until spinach is wilted. If desired, serve with red onion, parsley and lemon wedges.

Nutrition Facts : Calories 134 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 420mg sodium, Carbohydrate 24g carbohydrate (2g sugars, Fiber 4g fiber), Protein 9g protein. Diabetic Exchanges

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

SLOW-COOKER GREEK LENTILS WITH PITA WEDGES

Slow-Cooker Greek Lentils with Pita Wedges image

Looking for a tasty Greek dinner? Then check out these slow-cooked lentils served with pita wedges.

Provided by Betty Crocker Kitchens

Categories Entree

Time 5h25m

Yield 6

Number Of Ingredients 10

Ingredients

1 bag (16 oz) dried lentils (2 cups), sorted, rinsed
1 large onion, chopped (1 cup)
1 can (2 1/4 oz) sliced ripe olives, drained
2 cans (10 1/2 oz each) condensed chicken broth
4 cups water
1 cup chopped dry-pack sun-dried tomatoes
2 teaspoons grated lemon peel
1/4 cup crumbled feta cheese (1 oz)
2 medium green onions, sliced (2 tablespoons)
4 pita (pocket) breads (6 inch), each cut into 6 wedges

Steps:

Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix lentils, onion, olives, broth and water. In small bowl, soak tomatoes in warm water to cover while lentils cook.
Cover; cook on Low heat setting 5 to 6 hours (or on High heat setting 3 to 4 hours).
During last hour of cooking, drain tomatoes; stir tomatoes and lemon peel into lentils. Serve lentil mixture topped with cheese and onions. Serve with pita wedges.

Nutrition Facts : Calories 400, Carbohydrate 67 g, Cholesterol 5 mg, Fiber 13 g, Protein 24 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 900 mg, Sugar 6 g, TransFat 0 g