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.
- Yield: 8 Servings 1x
- Category: Dinner
- Method: Slow Cooker
Ingredients
Scale
- 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
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.
Keywords: Dinner, Slow Cooker, Quick & Easy, Plant Based, Meatless, Vegetarian, Mushrooms, Lentils, Mediterranean diet, Mediterranean