Slow-Cooker Mediterranean Lentil Soup

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  • Level: Easy
  • Total: 4 hr 30 min
  • Active: 20 min
  • Yield: 8 to 10 servings
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Two 32-ounce boxes chicken stock (8 cups)

1 cup diced carrots

1 cup green lentils, rinsed

1/2 cup jarred marinated artichokes, drained

1/2 cup diced celery

1/2 cup sun-dried tomatoes in oil, drained and julienned, plus 1 tablespoon oil from the jar

1 teaspoon vegetable bouillon paste

3 sprigs fresh oregano

1 onion, diced

2 cups escarole, julienned

Zest and juice of 1 lemon

Kosher salt and freshly ground black pepper

Crusty bread, for serving


  1. Place the chicken stock, carrots, lentils, artichokes, celery, sun-dried tomatoes and tablespoon of their oil, bouillon paste, oregano and onion in a slower cooker. Cook until the lentils are tender, on high for 4 hours or low for 8 hours. Stir in the escarole, lemon zest and juice and let sit 5 to 10 minutes. Season with salt and pepper and serve with crusty bread alongside.