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
- 2 cups of green lentils (rinsed)
- 8 cups of vegetarian “chicken” stock
- 1large onion
- 2 cups of celery
- 1 Tbsp of Schitt’s Greek Seasoning
- 4 cloves of garlic minced
- dash of coarse sea salt
- 1 can (15oz) of petite diced tomato
- 3 cups of spinach
- 2 TBS of lemon juice
- ALLLL the feta cheese
- Chop onions and celery into small pieces.
- Place all of the ingredients into the slow cooker (except spinach, lemon juice and feta)
- Cook on high for 5-6 hours and low for 8-9 hours.
- Add in the spinach and lemon juice.
- Cook for another 30 minutes on high.
- 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.