There’s nothing easier than a slow cooker meal. Throw all of the ingredients in the slow cooker and at the end of the day, you’ve got a delicious meal! This meal is packed with plant-based protein from the lentils, making it a super satisfying and delicious meatless meal.

Slow Cooker Lentil and Mushroom Bolognese

There's nothing easier than a slow cooker meal. Throw all of the ingredients in the slow cooker and at the end of the day, you've got a delicious meal! This meal is packed with plant-based protein from the lentils, making it a super satisfying and delicious meatless meal.

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Course Dinner, Quick & Easy

Servings 8

Cuisine Mediterranean, Mediterranean Diet

Diet Gluten Free, Vegan, Vegetarian

Ingredients

 

1x2x3x

• 8 ounces cremini or baby bella mushrooms finely chopped
• ½ cup celery finely chopped
• ½ cup carrots finely chopped
• 1 small onion finely chopped
• 4 garlic cloves minced
• 1 cup small dried green lentils
• 2 cup low sodium vegetable broth
• ½ cup red wine
• 2 tablespoons tomato paste
• 1, 28 ounce can crushed tomatoes
• 1 Tablespoon dried oregano
• ¼ teaspoon of nutmeg
• ¼ teaspoon red pepper flakes
• 1 teaspoon salt
• Freshly ground black pepper
• Garnish: basil and parmesan cheese

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Instructions

 

• Combine mushrooms, celery, carrots, onion, garlic, lentils, vegetable broth, wine, tomato paste, crushed tomatoes, oregano, nutmeg, red pepper flakes, salt and pepper in your slow cooker.
• Cook on low for 8 hours ( it will not take the entire time to cook - should be ready by 5-6 hours).
• Taste and adjust seasonings adding more salt and pepper.
• Serve over your favorite pasta and garnish with basil and parmesan.

Notes

Refrigerate for up to 5 days or freeze.

Adapted from Paula Jones, The Ultimate Cookbook of Hands-Off Slow Cooker Recipes and my favorite Weeknight Bolognese by Ina Garten.

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