Slow Cooker Lentil and Mushroom Bolognese

Dinner, Slow Cooker, Quick & Easy, Plant Based, Meatless, Vegetarian, Mushrooms, Lentils

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.

  • Author: claire
  • Yield: 8 Servings 1x
  • Category: Dinner
  • Method: Slow Cooker


  • 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


  1. 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.
  2. Cook on low for 8 hours ( it will not take the entire time to cook – should be ready by 5-6 hours)
  3. Taste and adjust seasonings adding more salt and pepper.
  4. Serve over your favorite pasta and garnish with basil and parmesan.


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