Name: Crockpot Mediterranean Lentil Soup
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 25 min
Yield: 8
Cuisine: Mediterranean
Ingredients: ¼ cup extra-virgin olive oil; ½ tsp black pepper; 1 large onion, diced; 1 tsp ground cumin; 1 tsp salt; 1 tsp smoked paprika; 2 cans (14.5 oz each) fire-roasted diced tomatoes; 2 cups green lentils, rinsed; 2 tsp dried oregano; 3 carrots, diced; 3 celery stalks, diced; 4 cloves garlic, minced; 5 oz fresh baby spinach; 6 cups low-sodium vegetable broth; Fresh parsley for garnish; Zest and juice of 1 lemon

Savor Crockpot Mediterranean Lentil Soup, a hearty, plant-based stew with tender lentils, vibrant vegetables, tomatoes, and aromatic herbs in a light broth. This nourishing slow-cooker meal is perfect for healthy, comforting Mediterranean dinners.

Why You’ll Love This Recipe

Crockpot Mediterranean Lentil Soup is the ultimate healthy comfort food—protein-packed lentils and colorful vegetables simmer in a fragrant garlic-herb tomato broth infused with olive oil and lemon for bright, fresh flavor. It’s naturally vegan, gluten-free, low-calorie, and rich in fiber and nutrients, aligning perfectly with the Mediterranean diet. The slow cooker melds everything into a thick, satisfying soup while you’re away, requiring almost no effort. Budget-friendly, meal-prep perfect, and loved by the whole family, this soup tastes like a sunny Greek taverna and gets even better the next day.

Recipe Tips and Tricks

Rinse Lentils → Removes debris and prevents bitterness.
Use Green Lentils → They hold shape best; red turn mushy.
Sauté Aromatics First → Optional but adds incredible depth.
Fire-Roasted Tomatoes → Instant smoky Mediterranean flavor.
Add Lemon at End → Keeps it bright and fresh.
Blend Part → For creamier texture without dairy.

Yield: 8 Servings

Crockpot Mediterranean Lentil Soup

Hearty vegan Mediterranean lentil soup made effortlessly in the crockpot.

Prep Time 15 minutes

Cook Time 6 hours

Additional Time 10 minutes

Total Time 6 hours 25 minutes

Ingredients

¼ cup extra-virgin olive oil
½ tsp black pepper
1 large onion, diced
1 tsp ground cumin
1 tsp salt
1 tsp smoked paprika
2 cans (14.5 oz each) fire-roasted diced tomatoes
2 cups green lentils, rinsed
2 tsp dried oregano
3 carrots, diced
3 celery stalks, diced
4 cloves garlic, minced
5 oz fresh baby spinach
6 cups low-sodium vegetable broth
Fresh parsley for garnish
Zest and juice of 1 lemon

Instructions

Rinse Lentils → Place lentils in colander; rinse thoroughly.
Prep Veggies → Dice onion, carrots, celery evenly.
Sauté Aromatics → Heat 2 tbsp oil; cook onion, carrots, celery, garlic 5 minutes until soft.
Layer Crockpot → Add sautéed veggies to slow cooker.
Add Lentils → Pour rinsed lentils over veggies.
Pour Tomatoes → Add fire-roasted tomatoes with juice.
Season → Sprinkle oregano, cumin, paprika, salt, pepper.
Add Broth → Pour vegetable broth; drizzle remaining olive oil.
Slow Cook → Low 6–8 hours or high 3–4 hours until lentils are tender.
Finish Bright → Stir in spinach, lemon zest/juice; garnish with parsley and serve!

Notes

Green lentils hold shape best in long cooking.
Fire-roasted tomatoes add incredible depth.
Add spinach and lemon last for vibrant flavor.
Leftovers thicken—add broth when reheating.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 183Total Fat 9gSaturated Fat 1gUnsaturated Fat 8gSodium 1061mgCarbohydrates 21gFiber 8gSugar 5gProtein 8g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.