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

Ingredients

• 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

Directions

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.