Slow Cooker Mediterranean Lentil Soup recipe

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Ingredients

18 ounces dry lentils
water to cover
½ cup olive oil
3 carrots, sliced
1 large red onion, grated
2 tablespoons tomato paste
2 cloves garlic cloves, peeled
2 teaspoons dried Greek oregano
2 bay leaves
salt and freshly ground black pepper to taste

Nutrition Info

490 calories
carbohydrate: 58.2 g
cholesterol: : -
fat: 19.1 g
fiber: 27.7 g
protein: 22.9 g
saturatedFat: 2.7 g
servingSize: -
sodium: 101.1 mg
sugar: 4.9 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

6 servings

Recipe Note

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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