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+ servings
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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.
Course Dinner, Quick & Easy
Servings 8
Cuisine Mediterranean, Mediterranean Diet
Diet Gluten Free, Vegan, Vegetarian


  • 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


  • 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.


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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