Slow Cooker

Slow-Cooker Greek Lentil Soup From Eleni Vonissakou

by:
September 25, 2019
7 Ratings
Photo by Eleni Vonissakou
Author Notes

Reprinted with permission from The Greek Slow Cooker by Eleni Vonissakou, Page Street Publishing Co. 2019. Photo credit: Eleni Vonissakou and Constantina Papageorgiou. —Food52

  • Cook time 7 minutes
  • Serves 4
Ingredients
  • 1 pound (450g) large brown lentils
  • 4 cups (960ml) hot vegetable stock
  • 4 cups (960ml) hot water
  • 1 medium onion, minced, or halved if you want to remove it later
  • 3 tablespoons (45ml) olive oil
  • 1 tablespoon (15 ml) tomato paste
  • 1 bay leaf
  • 1 teaspoon kosher salt
  • 1 teaspoon powdered cumin
  • 1/2 teaspoon black pepper
  • Red wine vinegar, crusty bread, and feta cheese, to serve
In This Recipe
Directions
  1. Combine the lentils, vegetable stock, water, onion, olive oil, tomato paste, bay leaf, salt, cumin and pepper in the slow cooker insert and stir well.
  2. Cook on low for 6 to 7 hours, or until the soup is thick and the lentils are starting to fall apart. For a long while it will look like water with lentils in it, but suddenly it will look like soup. Wait for that.
  3. Remove and discard the bay leaf and serve with a good splash of red wine vinegar (or two!), lots of crusty bread and lots of feta cheese. Personally, I like to crumble feta on top so that it imparts its flavor into the soup. Don’t skip it for this recipe!

See what other Food52ers are saying.

  • charles
    charles
  • Tibbets
    Tibbets
  • Max Well
    Max Well
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3 Reviews

charles February 10, 2021
It was okay. It smelled better than tasted. The picture makes it look way more stewy than what I had. It's a simple dish to make, and is a healthy option for a midweek meal. I would call call it more of a solid foundation for a lentil soup, and something that people should use to make more their own. Personally, we last minute added some wild rice to give it another texture.
 
Tibbets January 24, 2021
Easy and delicious!
 
Max W. May 22, 2020
I think for best restuls you really do need to use homemade stock or very high quality shop bought stock. I made mine with stock cubes and it was good but I could tell it would have been significantly better with home made stock (I use stock cubes whereever I can but will try and buy good quality veg stock next time). This soup smells wonderful and the flavours are quite subtle and delicate.