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Slow Cooker Greek Lentil Soup - this simple soup is absolutely delicious and so satisfying, perfect for a cold winter day

Slow Cooker Greek Lentil Soup

Course Soup
Keyword lentils
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings 6
Calories 217 kcal


  • 2 tablespoons extra virgin olive oil
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 2 large carrots diced (~ 1 cup)
  • 1 large celery stalk diced (~ 1 cup)
  • 5 cups water or low sodium stock use vegetable stock for vegan/vegetarian version
  • 1 cup green lentils rinsed and drained
  • 1 cup tomato sauce
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • sea salt to taste
  • pepper to taste
  • 2 tablespoons red wine vinegar


  1. Heat oil in a large stockpot; saute onion, garlic, carrots and celery; cook about 5 minutes until onions are softened. Transfer vegetables to slow cooker. Add water or stock, lentils, tomato sauce, tomato paste, bay leaves, salt and pepper.

  2. Cook on low for 8-9 hours until lentils are tender. Remove bay leaves. Stir in vinegar just before serving.

Recipe Notes

2 Freestyle points per serving

Nutrition Facts
Slow Cooker Greek Lentil Soup
Amount Per Serving
Calories 217 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Sodium 343mg15%
Potassium 791mg23%
Carbohydrates 29g10%
Fiber 11g46%
Sugar 5g6%
Protein 13g26%
Vitamin A 4325IU87%
Vitamin C 9.4mg11%
Calcium 53mg5%
Iron 3.4mg19%
* Percent Daily Values are based on a 2000 calorie diet.