Schitt’s Greek & Mediterranean Lentil Soup

This is my first post featuring my collaboration with The Book Club Cookbook and their 2020 Blends Bash! In searching for a recipe to combine with my first blends – I wanted to do something that was savory and easy. So I settled on a Slow Cooker dish and then finally (because I’m counting down the days until Season 6 of Schitt’s Creek is released on Netflix) I decided to do something mediterranean.

For those of you who don’t know, I’m a vegetarian. I gave up meat a few years ago and honestly, don’t miss it a bit. I’ve discovered some pretty tasty recipes and substitutions for meat so I couldn’t be happier.

This recipe was adapted from Kalyn’sKitchen and her Slow Cooker Vegetarian Greek Lentil Soup with Tomatoes, Spinach and Feta.

Slow Cooker Lentil Soup

Yields: 8 servings

Total Time: 8.5 hours on low or 5 hours on high.

Prep Time: 15 minutes



  1. Chop onions and celery into small pieces.
  2. Place all of the ingredients into the slow cooker (except spinach, lemon juice and feta)
  3. Cook on high for 5-6 hours and low for 8-9 hours.
  4. Add in the spinach and lemon juice.
  5. Cook for another 30 minutes on high.
  6. Serve, top with feta and enjoy!

*The recipe I adapted this from suggested adding in an additional 1 – 2 cups of water but I love a good thick soup so I didn’t add the water at the end.

So, that is the recipe! All credit goes towards Kalyn’s Kitchen! I love the recipe and I hope you give it a try too.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: