Best 4 Greek Seasoned Lentils Crock Pot Recipes

Feast your taste buds on a delightful culinary journey with Greek Seasoned Lentils, a delectable dish that promises an explosion of flavors in every bite. Originating from the vibrant Mediterranean region, this hearty lentil dish is not only packed with nutrition but also boasts a rich tapestry of spices that will transport you to the sun-kissed islands of Greece. Discover the magic of this versatile recipe, which can be effortlessly prepared using either a slow cooker or a pressure cooker, offering convenience and flexibility for the modern home cook. Indulge in the traditional Greek-style lentils with their symphony of aromatic herbs and tangy lemon, or explore variations like the Fragrant Indian Lentil Soup with its blend of exotic spices and creamy coconut milk, or the hearty and wholesome Mediterranean Lentil Medley with its colorful mix of fresh vegetables and zesty dressing. Each recipe offers a unique taste experience, catering to diverse preferences and dietary needs. Let's embark on this culinary adventure and uncover the secrets behind these tantalizing lentil creations.

Here are our top 4 tried and tested recipes!

GREEK LENTIL SOUP (FAKES SOUPA)

Greek Lentil Soup (Fakes Soupa) image

This Greek Lentil Soup Recipe (Fakes Soupa) is a hearty, healthy vegan soup packed with flavor from fresh herbs, tomatoes, and a generous amount of extra-virgin olive oil and red wine vinegar added at the end. Slow cooker and Instant Pot optional!

Provided by Elizabeth Lindemann

Categories Soup

Time 45m

Number Of Ingredients 16

Ingredients

1 lb dry lentils (green or brown varieties)
5 tablespoons extra-virgin olive oil (divided)
1 large onion (chopped finely)
3 ribs celery (thinly sliced)
3 garlic cloves (finely chopped)
1/2 cup red wine
6 cups vegetable stock (water, chicken stock, or bone broth can be used also)
28 oz. canned diced tomatoes (preferably fire-roasted)
2 bay leaves
1 tablespoon fresh parsley (or 1 teaspoon dried)
1 tablespoon fresh oregano (or 1 teaspoon dried)
1 tablespoon fresh basil (or 1 teaspoon dried)
1 tablespoon fresh mint (or 1 teaspoon dried)
1 1/2 tsp. kosher salt
1/2 teaspoon black pepper
1/4 cup red wine vinegar

Steps:

Soak lentils in a large bowl or container covered with lots of water for 2-4 hours (or overnight). Drain and rinse well.
Sauté the onions and celery in a large pot over medium-high heat in 1 tablespoon of olive oil until softened and beginning to brown (about 3 minutes).
Add the garlic, sauté until fragrant (about 30 seconds).
Pour in the red wine and stir, cooking until it has reduced by about half (about 2 minutes).
Add the vegetable stock, tomatoes, bay leaves, herbs, salt, pepper, and soaked lentils.
Stir, bring to a boil, cover, and simmer on low for 30 minutes, or until lentils are tender.
Turn off heat and stir in the remaining 1/4 cup of extra-virgin olive oil and the red wine vinegar. Taste and adjust seasoning if necessary.
Serve!

Nutrition Facts : Calories 330 kcal, Carbohydrate 43 g, Protein 16 g, Fat 10 g, SaturatedFat 1 g, Sodium 1223 mg, Fiber 19 g, Sugar 6 g, ServingSize 1 serving

SLOW COOKER MEDITERRANEAN LENTIL STEW

Slow Cooker Mediterranean Lentil Stew image

This is an excellent slow cooker recipe... Mix ingredients and let cook. Delicious! Spiced with cumin and coriander and flavored with tomato paste, this veggie-filled lentil stew will keep you warm for winter, and all year round! Good with a loaf of fresh-baked rustic bread! Vegetarian and vegan. Serve with a piece of bread for dipping.

Provided by CookingForDummies

Categories Everyday Cooking Vegetarian Soups and Stews Stew

Time 3h30m

Yield 10

Number Of Ingredients 14

Ingredients

5 cups water
2 ½ cubes vegetable bouillon, or more to taste
2 cups dry lentils
5 small carrots, peeled and diced
2 medium potatoes, peeled and diced
3 teaspoons ground cumin, or to taste
1 teaspoon ground coriander
1 tablespoon olive oil
1 small onion, diced
4 cloves garlic, minced
½ (6 ounce) can tomato paste, or to taste
½ teaspoon sea salt, or to taste
½ teaspoon freshly ground black pepper, or to taste
½ (8 ounce) package fresh spinach, torn

Steps:

Warm water and vegetable bouillon in a slow cooker on High until dissolved. Add lentils, carrots, and potatoes.
Heat a medium saucepan over medium heat. Add cumin and coriander and cook and stir until fragrant, about 20 seconds. Add oil, followed by onion. Cook, stirring occasionally, 2 to 3 minutes. Add garlic and saute for 30 seconds. Remove from heat and transfer to the slow cooker. Stir. Add tomato paste, salt, and pepper. Stir in spinach.
Cook on High, stirring every 30 minutes, until lentils are tender and stew has thickened, 3 to 4 hours.

Nutrition Facts : Calories 208.3 calories, Carbohydrate 36.4 g, Fat 2.1 g, Fiber 14.3 g, Protein 12 g, SaturatedFat 0.3 g, Sodium 193.9 mg, Sugar 3.8 g

SLOW-COOKER MEDITERRANEAN LENTIL SOUP

Slow-Cooker Mediterranean Lentil Soup image

Provided by Jeff Mauro, host of Sandwich King

Time 4h30m

Yield 8 to 10 servings

Number Of Ingredients 13

Ingredients

Two 32-ounce boxes chicken stock (8 cups)
1 cup diced carrots
1 cup green lentils, rinsed
1/2 cup jarred marinated artichokes, drained
1/2 cup diced celery
1/2 cup sun-dried tomatoes in oil, drained and julienned, plus 1 tablespoon oil from the jar
1 teaspoon vegetable bouillon paste
3 sprigs fresh oregano
1 onion, diced
2 cups escarole, julienned
Zest and juice of 1 lemon
Kosher salt and freshly ground black pepper
Crusty bread, for serving

Steps:

Place the chicken stock, carrots, lentils, artichokes, celery, sun-dried tomatoes and tablespoon of their oil, bouillon paste, oregano and onion in a slower cooker. Cook until the lentils are tender, on high for 4 hours or low for 8 hours. Stir in the escarole, lemon zest and juice and let sit 5 to 10 minutes. Season with salt and pepper and serve with crusty bread alongside.

GREEK-SEASONED LENTILS - CROCK-POT

Greek-Seasoned Lentils - Crock-Pot image

Great low-fat, low-calorie dish! Serve on toasted pita wedges with sprinkles of sliced green onions and chopped tomatoes and a little sour cream.

Provided by mailbelle

Categories Lentil

Time 7h15m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

nonstick cooking spray
2 cups dried brown lentils, rinsed and drained
2 cups shredded carrots (4 medium)
1 cup chopped onion (1 large)
3 (14 ounce) cans vegetable broth
2 teaspoons all purpose Greek seasoning
sliced green onion (for topping)
chopped tomato (for topping)
sour cream (for topping)

Steps:

Lightly coat a 3 1/2 to 5-quart slow cooker with cooking spray.
In the prepared cooker stir together drained lentils, carrot, onion, broth, and Greek seasoning.
Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours. Use a slotted spoon to serve.

Nutrition Facts : Calories 252.5, Fat 0.8, SaturatedFat 0.1, Sodium 30.3, Carbohydrate 44.7, Fiber 21.1, Sugar 4.2, Protein 17.2

Tips:

Use a variety of lentils: This will give your dish a more complex flavor and texture. Lentils du Puy, green lentils, and red lentils are all good choices for this recipe.
Rinse the lentils thoroughly before cooking: This will help to remove any dirt or debris.
Don't overcook the lentils: They should be tender but still hold their shape.
Use a flavorful broth or stock: This will help to enhance the taste of the lentils.
Add vegetables and herbs: This will make your dish more nutritious and flavorful.
Season to taste: Add salt and pepper to taste. You can also add other herbs and spices, such as cumin, paprika, or chili powder.
Serve with your favorite toppings: Some popular options include yogurt, feta cheese, and chopped parsley.

Conclusion:

Greek-seasoned lentils are a delicious and healthy dish that can be enjoyed by people of all ages. They are easy to make and can be tailored to your own taste preferences. Whether you serve them as a main course or a side dish, these lentils are sure to be a hit.