Spinach And Feta Lentil Soup

Spinach And Feta Lentil Soup


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Enjoy a dish with classic Greek flavors this week! Use your crockpot to throw together this bold lentil soup and top each bowl with crumbles of fresh feta cheese.

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Time needed

5 min preparation + 4-5 hour cooking

Serving Size / Yield

8 servings


  • 2 C. brown lentils, rinsed and drained
  • 8 C. vegetable stock
  • 1 onion, diced
  • 1 C. celery, chopped
  • 1 tsp. dried thyme
  • 2 tsp. dried oregano
  • 1 tsp. dried rosemary
  • 3 cloves garlic, minced
  • Salt and pepper to taste
  • 1 (14 oz.) can diced tomatoes with juice
  • 1 bunch spinach leaves, stems removed
  • 2 T. lemon juice
  • Feta cheese, crumbled, for serving

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In your crockpot, add lentils, vegetable stock, onion, celery, thyme, oregano, rosemary, garlic, salt, pepper, and tomatoes with juice. Cook on high for 4 hours until lentils have softened. Stir in spinach and lemon juice and continue cooking for an additional 30 minutes. Serve hot with feta.

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