Rating: 2.75 stars
4 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0

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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Recipe Summary test

prep:
15 mins
cook:
6 hrs
total:
6 hrs 15 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

490 calories; protein 22.9g; carbohydrates 58.2g; fat 19.1g; sodium 101.1mg. Full Nutrition
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Reviews (3)

4 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0