Greek Seasoned Lentils Crock Pot Food

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GREEK-SEASONED LENTILS - CROCK-POT



Greek-Seasoned Lentils - Crock-Pot image

Great low-fat, low-calorie dish! Serve on toasted pita wedges with sprinkles of sliced green onions and chopped tomatoes and a little sour cream.

Provided by mailbelle

Categories     Lentil

Time 7h15m

Yield 6 serving(s)

Number Of Ingredients 9

nonstick cooking spray
2 cups dried brown lentils, rinsed and drained
2 cups shredded carrots (4 medium)
1 cup chopped onion (1 large)
3 (14 ounce) cans vegetable broth
2 teaspoons all purpose Greek seasoning
sliced green onion (for topping)
chopped tomato (for topping)
sour cream (for topping)

Steps:

  • Lightly coat a 3 1/2 to 5-quart slow cooker with cooking spray.
  • In the prepared cooker stir together drained lentils, carrot, onion, broth, and Greek seasoning.
  • Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours. Use a slotted spoon to serve.

Nutrition Facts : Calories 252.5, Fat 0.8, SaturatedFat 0.1, Sodium 30.3, Carbohydrate 44.7, Fiber 21.1, Sugar 4.2, Protein 17.2

GREEK STYLE LENTILS



Greek Style Lentils image

Make and share this Greek Style Lentils recipe from Food.com.

Provided by Debbie R.

Categories     Lentil

Time 35m

Yield 10 serving(s)

Number Of Ingredients 10

1 lb lentils
1 large onion, chopped
4 -5 large garlic cloves, minced
1 tablespoon extra virgin olive oil
1 -2 bay leaf
16 ounces no-salt tomatoes
3 ounces no-salt tomato paste
fresh ground black pepper
1/4 cup vinegar (or to taste)
1/4-1/2 cup red wine (optional)

Steps:

  • Wash and sort lentils. Put them and 2 qts. water over medium heat.
  • When they begin to simmer, add everything else.
  • Continue to simmer, uncovered, until they are cooked and sauce is thickened, about 30 minutes.

GREEK-STYLE LENTIL SOUP



Greek-Style Lentil Soup image

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

Provided by Taste of Home

Categories     Lunch

Time 5h20m

Yield 12 servings (3 quarts).

Number Of Ingredients 15

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

Steps:

  • Place the 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., Stir in the spinach, tomato sauce, olives, vinegar, garlic, salt, pepper and remaining 1/2 teaspoon oregano. Cook, covered, on low about 1 hour longer, until spinach is wilted. If desired, serve with red onion, parsley and lemon wedges.

Nutrition Facts : Calories 134 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 420mg sodium, Carbohydrate 24g carbohydrate (2g sugars, Fiber 4g fiber), Protein 9g protein. Diabetic Exchanges

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