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Slow Cooker Mediterranean Lentil Soup

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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!"
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6 h 15 m servings 490 cals
Original recipe yields 6 servings

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  • Prep

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  1. 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.
  2. 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.

Nutrition Facts

Per Serving: 490 calories; 19.1 g fat; 58.2 g carbohydrates; 22.9 g protein; 0 mg cholesterol; 101 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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