Slow Cooker Lentil Bolognese
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Slow Cooker Lentil Bolognese
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Lentil Bolognese is slow-cooked with garden fresh vegetables, aromatic herbs, and savory seasonings. The rich and hearty tomato sauce has traditional Bolognese flavor without the meat. Healthy, clean eating that tastes like your Nonna prepared it in her Italian kitchen. Serve over pasta or with some crispy, crusty bread.
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Ingredients
- 1 tbsp olive or avocado oil
- 1 sweet onion diced
- 1 large carrot peeled and diced
- 1/2 tbsp Italian seasoning
- salt and pepper to taste
- 3 garlic cloves minced
- 1 1/2 cups dry green lentils rinsed
- 1 cup white mushrooms diced
- ½ tsp red pepper flakes
- 1 tbsp Italian seasonings
- 14.5 ounce can diced tomatoes Italian style
- 14.5 oz can fire roasted diced tomatoes
- 6 oz can tomato paste optional for thickness
- ¾ cup water or red wine
- 1 lb pasta I used rigatoni
- Crusty bread for serving
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Instructions
- Heat 1 tablespoon olive or avocado oil in a skillet over medium-high heat.
- When the pan is hot, add the diced onion and carrot. Cook for 3 minutes.
- Add Italian seasoning and salt and pepper to taste.
- Add minced garlic and cook until fragrant, about 1 minute.
- Add the onion mixture to your crockpot.
- Add lentils, 1 can of diced tomatoes with Italian seasoning, 1 can of fire roasted tomatoes, 1 can of tomato paste (if using), mushrooms, red pepper flakes, and water (or red wine).
- Cook on high for 4 hours or on low for 8 hours.
- Cook pasta 15 minutes before you’re ready to eat.
- Serve with crusty bread.
MAKE IT A FREEZER MEAL
- Pour the fully cooked and cooled lentils & sauce into a pre-labeled freezer bag. Squeeze out the air as you seal the bag. Freeze up to 4 months.
THAW AND COOK
- Squeeze the frozen contents into a skillet and cooked covered on low for 15 minutes until heated through.
Notes
- You can skip the first 2 steps and add everything to your crockpot from the beginning.
- Add an extra half-cup of water to the lentil Bolognese recipe so your sauce is more brothy and saucy.
- If you like your food spicy, add a half-teaspoon of cayenne pepper while cooking.
Nutrition Information
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Serving
1g
Calories
218kcal
(11%)
Carbohydrates
38g
(13%)
Protein
13g
(26%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Sodium
633mg
(26%)
Potassium
974mg
(28%)
Fiber
15g
(60%)
Sugar
11g
(22%)
Vitamin A
2177IU
(44%)
Vitamin C
19mg
(21%)
Calcium
96mg
(10%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 218 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 218kcal | 11% |
| Carbohydrates | 38g | 13% |
| Protein | 13g | 26% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Sodium | 633mg | 26% |
| Potassium | 974mg | 21% |
| Fiber | 15g | 60% |
| Sugar | 11g | 22% |
| Vitamin A | 2177IU | 44% |
| Vitamin C | 19mg | 21% |
| Calcium | 96mg | 10% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
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