Slow Cooker Mediterranean Lentil Soup Recipes

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.

Steps:

• Combine water, ham, tomatoes, lentils, onion, carrots, celery, garlic, pepper, salt, thyme, and bay leaf in a slow cooker.
• Cover and cook on LOW until lentils and vegetables are as soft as you like, 6 to 8 hours. Remove bay leaf before serving.

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.

Steps:

• Preheat a 4-quart soup pot over medium high heat. Saute shallots in oil until translucent, about 3 minutes. Add garlic and saute for 15 seconds or so, then mix in the thyme and paprika.
• Add the lentils, broth, and pepper. Cover and bring to a boil. Once boiling, turn heat to medium and cook for 25 minutes, stirring occasionally, until lentils are almost tender. Add the tomatoes, crushing the tomatoes with your hands to get them into small pieces, as you add them. Bring to a boil, then lower heat to simmer for another 20 minutes or so, or until lentils are very tender. Add spinach and olives and stir frequently until spinach is wilted and velvetty. Add water to thin, if necessary.
• Taste for salt, and let sit for 10 minutes or so for flavors to marry, then serve!

Steps:

• Combine all (except spinach & lemon juice) in crockpot.
• Cook: Low 8-10 hrs, or High 4-6 hours.
• Add spinach & lemon juice & cook on high 20 min more.

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.

Steps:

• Preheat a cast iron pan or heavy frying pan over medium heat. Heat the olive oil.
• Add the onions and garlic and saute for 3-5 minutes until they begin to brown.
• Add the carrots and portobellos and saute for another 3-5 minutes until the mushrooms begin to absorb the oil. Season this step with 1/2 tsp pepper and salt to taste.
• Add the tomato paste and stir just to combine the vegetables.
• In the bottom of your crock pot, add the curry powder, oregano, thyme and remaining pepper. Add the sauteed vegetables and lentils and mix well.
• Pour in the can of diced tomatoes and stock. Stir to combine and add salt to taste.
• Cook in a crock pot on high heat for 6 hours.
• Garnish with cilantro and serve with crusty bread. Enjoy!