Description
This Greek Lentil Soup is a hearty and wholesome Mediterranean-inspired soup made with tender lentils, vegetables, spinach, olives, and herbs simmered together in a flavorful broth for a comforting and nourishing meal.
Ingredients
- 4 cups water
- 4 cups vegetable broth
- 2 cups dried green or brown lentils, rinsed
- 2 medium carrots, chopped
- 1 small onion, chopped
- 1 celery rib, chopped
- 1 teaspoon dried oregano, divided
- 1 cup fresh spinach, chopped
- 1/2 cup tomato sauce
- 1 can (2-1/4 ounces) sliced ripe olives, drained
- 3 tablespoons red wine vinegar
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional garnish: chopped red onion, chopped parsley, and lemon wedges
Instructions
- Add the water, vegetable broth, lentils, carrots, onion, celery, and 1/2 teaspoon oregano to a 5- or 6-quart slow cooker.
- Cover and cook on low for 4 to 5 hours, until the lentils are tender.
- Stir in the spinach, tomato sauce, olives, red wine vinegar, garlic, salt, black pepper, and remaining oregano.
- Cover again and cook on low for another 1 hour until the spinach is wilted and the flavors are blended.
- Stir well before serving.
- Garnish with chopped parsley, red onion, and lemon wedges if desired.
Notes
- Green or brown lentils work best because they hold their shape during cooking.
- Add extra broth or water when reheating because lentils absorb liquid over time.
- Kale or Swiss chard can replace spinach for a different flavor and texture.
- This soup freezes very well for up to 3 months.
- Serve with crusty bread, rice, or a fresh salad for a complete meal.
- Add crushed red pepper flakes for extra heat if desired.
- Prep Time: 20 minutes
- Cook Time: 5 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 4g
- Sodium: 520mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 13g
- Protein: 11g
- Cholesterol: 0mg
