Slow Cooker Mediterranean Lentil Soup
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"My family is from Greece and this lentil soup recipe is adapted from my traditional Greek lentil soup (fakes) recipe. Since becoming a mom finding time to cook has been hard and this soup was a perfect slow cooker candidate. My husband and I think it tastes better than when made on the stove. Baby loves it, too!"
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Ingredients6 h 15 m servings 490 cals
Original recipe yields 6 servings
- Place lentils in a medium saucepan, cover with water, and bring to a boil. Boil for 10 minutes, drain well, and add to the slow cooker.
- Combine olive oil, carrots, red onion, tomato paste, garlic, oregano, bay leaves, salt, and pepper in the slow cooker and cover with about 6 to 7 cups of water. Cook on Low until lentils are soft, 6 to 8 hours.
- Cook's Note:
- Do not skip the step of pre-boiling the lentils; if you don't do this, your lentil soup will turn out like sludge.
Per Serving: 490 calories; 19.1 g fat; 58.2 g carbohydrates; 22.9 g protein; 0 mg cholesterol; 101 mg sodium. Full nutrition