-
-
My review
Slow Cooker Mediterranean Lentil Soup
251
Diana Moutsopoulos
"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!"
Added to shopping list.
Go to shopping list.
Ingredients
6 h 15 m servings 490Original recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
You might also like
Footnotes
- 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.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 2Most helpful
Most positive
Least positive
Newest
2/18/2019
I had read the previous comment about the soup being bland so I added some extra Oregano and some Italian Seasoning (didn’t have any Greek Seasoning). I added a tin of crushed tomatoes to give i...
1/12/2019
Soup was bland - had to add Tapatio to make it better. Looking forward to others' ideas on how to make it tastier.