Greek-Style Lentil Soup

Total Time

Prep: 20 min. Cook: 5 hours


12 servings (3 quarts)

Updated: Feb. 14, 2024
This healthy, warming soup is a satisfying vegetarian recipe, but you can use chicken broth or add cooked meat if you like. —Mary E. Smith, Columbia, Missouri


  • 4 cups water
  • 4 cups vegetable broth
  • 2 cups dried lentils, rinsed
  • 2 medium carrots, chopped
  • 1 small onion, chopped
  • 1 celery rib, chopped
  • 1 teaspoon dried oregano, divided
  • 1 cup chopped fresh spinach
  • 1/2 cup tomato sauce
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 3 tablespoons red wine vinegar
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Optional: Chopped red onion, chopped parsley and lemon wedges


  1. Place water, broth, lentils, carrots, onion, celery and 1/2 teaspoon oregano in a 5- or 6-qt. slow cooker. Cook, covered, on low 4-5 hours or until lentils are tender.
  2. Stir in spinach, tomato sauce, olives, vinegar, garlic, salt, pepper and remaining 1/2 teaspoon oregano. Cook, covered, on low until spinach is wilted, about 1 hour longer. If desired, serve with red onion, parsley and lemon wedges.
Health tip
  • If lentils aren’t in your regular meal rotation, they should be. They’re easy on the budget, and they’re packed with fiber, protein, B vitamins and more.
  • Test Kitchen tip
  • This soup thickens slightly as it stands. If you have leftovers, keep extra broth on hand in case you need it when the soup is reheated.
  • Nutrition Facts

    1 cup: 134 calories, 1g fat (0 saturated fat), 0 cholesterol, 420mg sodium, 24g carbohydrate (2g sugars, 4g fiber), 9g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat.