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Slow Cooker Vegetarian Greek Lentil Soup with Tomatoes, Spinach, and Feta

Name: Slow Cooker Vegetarian Greek Lentil Soup with Tomatoes, Spinach, and Feta
Prep time: 15 min
Cook time: 30 min
Cuisine: Mediterranean
Ingredients: 1 bunch spinach leaves, stems cut off, chopped and washed; 1 can petite diced tomatoes with juice; 1 cup chopped celery, chopped into fairly small pieces; 1 medium onion, diced small; 1 T Greek Seasoning; 1 T minced garlic; 1 tsp. dried thyme; 2 cups brown lentils; 2 T fresh-squeezed lemon juice; 2 tsp. dried oregano; 8 cups vegetable or chicken stock; crumbled Feta Cheese for serving; fresh-ground black pepper to taste

Category
Soup
Cusine
Mediterranean

What do you need?

How to make?

Ingredients

2 cups brown lentils

8 cups vegetable or chicken stock

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

1 T minced garlic

fresh-ground black pepper to taste

1 can petite diced tomatoes with juice

1 bunch spinach leaves, stems cut off, chopped and washed

2 T fresh-squeezed lemon juice

crumbled Feta Cheese for serving

Directions

Chop onions and celery and measure 2 cups brown lentils. Put the lentils, onions, celery, vegetable or chicken stock, Greek Seasoning ,dried thyme, dried oregano, minced garlic, black pepper, and canned tomatoes with juice into the slow cooker. Cook on high for about 4 hours or on low for 8-9 hours, or until the lentils are as softened as you’d like them. When the lentils are softened as much as you’d like, chop the spinach and wash in salad spinner if needed. Add spinach and lemon juice to the soup, turn slow cooker to high if you were cooking on low, and cook about 30 minutes more. Serve soup hot, with a tablespoon or two of crumbled Feta sprinkled on each serving if desired.