Greek Seasoned Lentils Crock Pot
Infuse your kitchen with the savory, aromatic flavors of the Mediterranean with this Greek Seasoned Lentils Crock Pot recipe. Featuring nutritious brown or green lentils slow-cooked to perfection in a rich medley of vegetable broth, tomatoes, and classic Greek herbs like oregano and thyme, this dish is a testament to wholesome, effortless cooking. Hints of ground cinnamon and cumin add warmth and depth, while a zesty squeeze of lemon juice brightens the dish just before serving. Perfect for busy days, this crock pot recipe requires minimal prep but delivers maximum flavor, with tender lentils and a comforting, flavorful broth. Serve these lentils as a hearty vegetarian main, a satisfying side, or pair them with crusty bread for a truly Mediterranean-inspired feast. Ideal for meal prepping and loaded with plant-based protein, this dish is a must-try for healthy, flavorful weeknight meals.
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Recipe Information
Ingredients
- 2 cups brown or green lentils
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 15 ounces diced tomatoes (canned, including juices)
- 1 medium carrot, peeled and diced
- 2 teaspoons oregano, dried
- 1 teaspoon thyme, dried
- 1 teaspoon ground cumin
- 0.25 teaspoons cinnamon, ground
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Rinse the lentils thoroughly under cold water and set aside.
In a skillet over medium heat, warm the olive oil. Add the finely chopped onion and sauté for 3-4 minutes until translucent. Add the minced garlic and cook for 1 more minute.
Transfer the sautéed onion and garlic to a crock pot. Add the rinsed lentils, vegetable broth, diced tomatoes (including juices), diced carrot, dried oregano, thyme, ground cumin, cinnamon, bay leaf, salt, and black pepper.
Stir the ingredients well to ensure they are evenly combined.
Cover the crock pot and cook on low for 6-7 hours or on high for 3-4 hours, until the lentils are tender and the flavors have melded.
In the last 15 minutes of cooking, stir in the lemon juice for a bright, fresh flavor.
Once cooked, remove the bay leaf and taste for seasoning, adjusting salt or pepper if needed.
Serve the Greek seasoned lentils warm, garnished with freshly chopped parsley. Enjoy as a main dish, side, or paired with crusty bread or rice.
Nutrition Facts
Calories |
1269 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.4 g | 51% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5434 mg | 236% | |
| Total Carbohydrate | 183.6 g | 67% | |
| Dietary Fiber | 53.6 g | 191% | |
| Total Sugars | 43.2 g | ||
| Protein | 59.5 g | 119% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 408 mg | 31% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 4392 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
