Greek Lentil Soup Recipe Slow Cooker

Looking for an easy lentil soup recipe? This Greek Lentil Soup is can be easily made on the stove, in an Instant Pot or your slow cooker. This lentil soup ticks all the boxes: it is frugal, vegan, gluten free, healthy and delicious!

You will also love my Sweet Potato, Chickpea and Red Lentil Soup

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Lentil soup served with a little feta cheese in a bowl

Published October 2013 | Updated September 2019

Growing up in Greece, fakes soupa = Lentil Soup was often on the menu at home. It was usually greeted with 'ewww' by me and my brother. Sorry mum!

This seems to be a common refrain amongst Greek children, yet almost 100% of us grow up to LOVE lentil soup.

It certainly is the case with me – I can't get enough of this hearty vegan lentil soup! It's delicious, the definition of frugal and also Syn Free on Slimming World.

What's more, you can prepare it on the stove, in a slow cooker or the Instant Pot with equally good results.

What are the ingredients in Greek Lentil Soup?

Here's what you will need to make this Slimming World soup. For a heartier version drizzle with a little virgin olive oil and add some crumbled vegan Greek block cheese or veggie Feta (for a vegetarian version).

Unlike a lot of lentil soups which use red lentils, Greek lentil soup uses brown lentils which cook a little slower and retain some of their texture.

Brown lentils
Onion and garlic
Bay leaves, fresh rosemary and thyme
Carrot and celery
Chopped tomatoes from a tin and tomato purée
Vegetable stock (make sure it is gluten free if that is a concern)
Red wine or cider vinegar, to serve
Salt and pepper

How to make lentil soup on the stove

STEP 1. Rinse the lentils and then soak them in cold water for 30 minutes if you have the time.

STEP 2. Spritz a large pot with olive oil spray (or use 1 tablespoon olive oil). Sauté the onion, carrot, celery and garlic for 5 minutes until softened.

STEP 3. Add the salt, herbs, lentils, vegetable stock, bay leaves, tomato paste, chopped tomatoes and Tabasco and bring to the boil.

STEP 4. Reduce the heat to a gentle simmer and cook, partly covered, for 40 minutes or until the lentils have softened.

STEP 5. Discard the bay leaves. Check the seasoning and add salt and pepper to taste.

STEP 6. Stir in the vinegar and serve garnished with a little chopped rosemary and the vegan cheese if you like.

Instant Pot Lentil Soup

STEP 1. Add all the ingredients in this order to your pressure cooker: onions, garlic, celery, carrots, lentils, stock, bay leaves, herbs and salt. Give everything a stir.

STEP 2. Add the tomato paste and chopped tomatoes. Do not stir.

Making lentil soup in an Instant Pot collage

STEP 3. Cover, set vent to Sealing and cook on High Pressure for 10 minutes. Allow for 10 minutes natural pressure release then manually release pressure.

STEP 4. Give the soup a good stir, discard the bay leaves and season to taste. Stir in the vinegar just before serving.

Slow Cooker Lentil Soup

STEP 1. Combine all the ingredients in the slow cooker and stir well.

STEP 2. Cover and cook on LOW for 7 hours or until the soup is thick and lentils start to fall apart.

STEP 3. Give the soup a good stir. Discard the bay leaves and season to taste.

How long will this soup keep?

This soup keeps well for up to three days in the fridge. It is also suitable for freezing for up to three months. Always cool any food before storing in the fridge or freezer and make sure it is hot all the way through when reheating.

The soup might get thicker as it is stored. Stir in a little hot water when heating again if needed.

Is this soup suitable for Slimming World?

Yes and it is completely FREE! If you add any cheese or serve it with bread make sure it is part of your healthy extra allowance.

There's 8 Weight Watchers SmartPoints per serving and 300 calories per serving.

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DID YOU MAKE MY LENTIL SOUP ? I'D LOVE TO SEE IT!Snap a photo, add hashtag #supergoldenbakes and tag @supergolden88 on INSTAGRAM

▢ Olive oil spray or 1 tbsp olive oil
▢ 300 g | 10 ½ oz brown lentils , rinsed
▢ 1 red onion , roughly chopped
▢ 1 garlic clove , sliced or minced
▢ 1 stick celery , with leaves, chopped
▢ 1 large carrot , peeled and diced
▢ 400 g | 14oz tinned chopped tomatoes
▢ 1 tbsp tomato puree
▢ 2 bay leaves
▢ 1 tsp salt
▢ 1 tsp dried thyme
▢ 1 tsp fresh rosemary , finely diced
▢ Dash Tabasco , optional
▢ 950 ml | 4 cups hot vegetable stock
▢ Salt and pepper to season
▢ 2 tbsp red wine vinegar , to serve (optional)
▢ pinch red chilli flakes to garnish (optional)
▢ fresh rosemary to garnish

Stovetop Method

Rinse the lentils and then soak them in cold water for 30 minutes if you have the time.
Spritz a large pot with olive oil spray (or use 1 tablespoon olive oil). Sauté the onion, carrot, celery and garlic for 5 minutes until softened.
Add the salt, herbs, lentils, vegetable stock, bay leaves, tomato paste, chopped tomatoes and Tabasco and bring to the boil.
Reduce the heat to a gentle simmer and cook, partly covered, for 40 minutes or until the lentils have softened.
Discard the bay leaves. Check the seasoning and add salt and pepper to your taste.
Stir in the vinegar and serve garnished with a little chopped rosemary and the vegan cheese if you like.

Instant Pot Method

Add all the ingredients in this order to your pressure cooker: onions, garlic, celery, carrots, lentils, stock, bay leaves, herbs and salt. Give everything a stir.
Add the tomato paste and chopped tomatoes. Do not stir.
Cover, set vent to Sealing and cook on High Pressure for 10 minutes. Allow for 10 minutes natural pressure release then manually release pressure.
Give the soup a good stir, discard the bay leaves and season to taste.
Stir in the vinegar just before serving.

Slow Cooker Method

Combine all the ingredients in the slow cooker and stir well.
Cover and cook on LOW for 7 hours or until the soup is thick and lentils start to fall apart.
Give the soup a good stir. Discard the bay leaves and season to taste.

How long will this soup keep?
This soup keeps well for up to three days in the fridge. It is also suitable for freezing for up to three months.

Is this soup suitable for Slimming World?
Yes and it is completely FREE! If you add any cheese make sure it is part of your healthy extra allowance. There's 8 Weight Watchers SmartPoints per serving and around 300 calories per serving.

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Please note I am not affiliated in any way with Slimming World or Weight Watchers. Syn values and SmartPoints are based on online calculators.

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Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.

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