Best 4 Slow Cooker Mediterranean Lentil Soup Recipes

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

MEDITERRANEAN LENTIL SOUP WITH SPINACH

Mediterranean Lentil Soup with Spinach image

Make and share this Mediterranean Lentil Soup with Spinach recipe from Food.com.

Provided by PalatablePastime

Categories Lentil

Time 8h40m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

1 cup green lentils or 1 cup brown lentils
2 onions, chopped
2 celery ribs, finely chopped
2 carrots, finely chopped
1 potato, peeled and grated
1 clove garlic, minced
1 teaspoon cumin seed
1 teaspoon lemon, zest of
6 cups vegetable broth (chicken broth may be substituted)
1 (10 ounce) package frozen chopped spinach, thawed
2 tablespoons lemon juice

Steps:

Sort lentils and rinse under cold water.
Place lentils, onions, celery, carrots, potato, garlic, cumin seeds, lemon zest, and vegetable broth in the crockpot.
Cover and cook on LOW for 8-10 hours or on HIGH for 4-6 hours or until lentils and vegetables are tender.
Add spinach and lemon juice and cook on HIGH for 20 minutes more.

SLOW-COOKER MEDITERRANEAN BULGUR AND LENTILS

Slow-Cooker Mediterranean Bulgur and Lentils image

Slow cooked bulgur and lentil dinner - perfect for Mediterranean cuisine.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 3h45m

Yield 8

Number Of Ingredients 10

Ingredients

1 cup uncooked bulgur wheat or cracked wheat
1/2 cup dried lentils, sorted, rinsed
1 teaspoon ground cumin
1/4 teaspoon salt
3 cloves garlic, finely chopped
1 can (15.25 oz) whole kernel corn, drained
2 cans (14 oz each) vegetable or chicken broth
2 medium tomatoes, chopped (1 1/2 cups)
1/2 cup drained pitted kalamata olives
1 cup crumbled reduced-fat feta cheese (4 oz)

Steps:

In 3- to 4-quart slow cooker, mix all ingredients except tomatoes, olives and cheese.
Cover; cook on Low heat setting 3 to 4 hours or until lentils are tender.
Stir in tomatoes and olives. Increase heat setting to High. Cover; cook 15 minutes longer. Top with cheese.

Nutrition Facts : Calories 210, Carbohydrate 33 g, Cholesterol 0 mg, Fat 1/2, Fiber 7 g, Protein 10 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 4 g, TransFat 0 g

MEDITERRANEAN LENTIL SOUP

Mediterranean Lentil Soup image

This was my first endeavor into lentils and it was fabulous, the flavor is wonderful (even though it doesn't seem to have much looking at the ingredients list). I added rice to mine. I revised this from the what would jesus eat cookbook.

Provided by Layanette

Categories One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 1/2 cups lentils (washed and sorted)
6 cups water
1 large onion
1 tablespoon extra virgin olive oil (to be split in the recipe)
1 bell pepper (color is your choice)
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon cumin
1 cup fresh cilantro, chopped
2 1/2 garlic cloves, minced
1/4 cup fresh lime juice

Steps:

Combine the lentils and water in a pot over high heat and bring to a boil. Reduce heat and simmer while preparing other ingredients.
Saute the onions in half of the olive oil in a saucepan over medium heat for about 4 minutes.
Add the bell pepper and saute for a minute or two longer.
Add the onion mixture to the lentils. Simmer 15 minutes.
Season with salt, pepper, and cumin. Simmer for 15-20 minutes longer.
Stir in the cilantro; remove dish from heat.
Combine the garlic, lime juice and the remaining 1/2 tablespoon olive oil in a food processor or blender and blend well.
Add garlic mixture and lime juice to the lentil mixture. Mix well and serve.

Nutrition Facts : Calories 136.3, Fat 2.7, SaturatedFat 0.4, Sodium 400.2, Carbohydrate 21.5, Fiber 7.5, Sugar 3.2, Protein 8.2

Tips:

For a vegan version of this soup, use vegetable broth instead of chicken broth, and omit the Parmesan cheese.
To make this soup in a slow cooker, brown the ground lamb in a skillet over medium heat. Once the lamb is browned, drain off any excess fat. Add the lamb, lentils, vegetables, broth, and spices to the slow cooker. Cover and cook on low for 6-8 hours, or on high for 3-4 hours.
Serve this soup with a side of crusty bread or crackers for dipping.
To store this soup, let it cool completely and then transfer it to an airtight container. The soup will keep in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
When reheating the soup, be sure to stir it occasionally to prevent the lentils from sticking to the bottom of the pot.

Conclusion:

This hearty and flavorful soup is a great way to warm up on a cold day. It's also a good source of protein, fiber, and vitamins. Whether you make it in a slow cooker or on the stovetop, this soup is sure to be a hit with your family and friends.