Slow Cooker Recipe for Vegetarian Greek Lentil Soup with Tomatoes, Spinach, and Feta
- 2 cups brown lentils (washed and picked over if needed)
- 8 cups vegetable or chicken stock (or more)
- 1 medium onion, diced small
- 1 cup chopped celery, chopped into fairly small pieces
- 1 T Greek Seasoning
- 1 tsp. dried thyme
- 2 tsp. dried oregano (preferably Greek or Turkish oregano)
- 1 T minced garlic
- fresh-ground black pepper to taste
- 1 can (14.5 oz.) petite diced tomatoes with juice
- 1 bunch spinach leaves, stems cut off, chopped and washed
- 2 T fresh-squeezed lemon juice (or a little less if you're not that into lemon)
- crumbled Feta Cheese for serving (optional, but good)
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Brown lentils (2 cups)
- Celery (1 cup)
- Garlic (1 T)
- Onion, medium (1)
- Oregano, dried (2 tsp.)
- Spinach, leaves (1 bunch)
- Thyme, dried (1 tsp.)
- Tomatoes, petite with juice (1 can)
- Canned Goods
Vegetable or chicken stock (8 cups)
- Cooking & Baking
- Black pepper, fresh ground (1)
- Greek seasoning (1 T)
- Drinks
- Lemon juice, fresh-squeezed (2 T)
- Dairy
- Feta cheese (1)
Preparation
Read recipe preparation on kalynskitchen.com
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Published January 7, 2013 (1 month ago).
94 people saved this recipe.
