Slow Cooker Lentil Bolognese
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This Slow Cooker Lentil Bolognese is the perfect vegan Sunday sauce! Served over pasta for a delicious, protein-packed dinner idea!
Pasta night just got a whole lot easier with this Slow Cooker Lentil Bolognese! This vegan pasta sauce is hearty, healthy and super easy to make – just throw everything in the slow cooker and call it a day. The lentils add lots of protein to this sauce! The ingredients are simple, but the flavor is bomb!
Step One: Prep the Ingredients
The ingredients for this recipe are simple and clean. And the prep is also super simple. Open a couple cans, cut up a few veggies and you are ready to go.
Here is what you need:
- crushed tomatoes – I used fire roasted
- tomato paste
- broth – I used vegan chicken broth
- yellow onion
- carrots
- garlic
- brown or green lentils
- Italian seasoning
- salt & pepper
- red pepper flakes – optional
- fresh basil
Step Two: Set it & Forget it
And now for the best part. We get to add everything to the slow cooker and walk away. If you are in need of a slow cooker recommendation, I love mine – get it here.
Add everything (except for the basil) to the slow cooker and stir until combined. Cover and cook on high for 4 hours or low for 8 hours.
Step Three: Serve
Remove the lid and give everything a good stir – your house should smell amazing at this point. Add in some fresh basil and taste the sauce to see if it needs more salt or pepper.
Boil some water and cook your favorite pasta – you can really do any type of pasta, but I like rigatoni because it can scoop up the lentils really well.
Add some pasta to each plate and top with the vegan bolognese. I like to sprinkle on LOTS of vegan parmesan and add some more fresh basil.
This sauce is great for a weeknight dinner and the leftovers make for even better lunches!
Tips & Tricks
I would avoid using red lentils – they will likely turn to mush in the slow cooker.
If the sauce is too thick after it cooks, add more broth or water. I added about 1/2 cup more broth.
Need more recipe inspo? Check these out:
Slow Cooker Lentil Bolognese
Ingredients
- 1 28-ounce can crushed tomatoes I used fire roasted
- 1 6-ounce can tomato paste
- 2 cups broth I used vegan chicken broth
- 1 small yellow onion diced
- 2-3 carrots peeled & diced in small pieces
- 6 cloves garlic minced
- 1 cup brown or green lentils dry
- 1 tablespoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- red pepper flakes to taste, optional
- 2 tablespoons fresh basil chopped
- 1 pound pasta I used rigatoni
- vegan parmesan optional, for serving
Equipment
Instructions
- Add all of the ingredients (through the red pepper flakes) to the slow cooker and stir to combine. Cover and place on high for 4 hours or low for 8 hours.
- Remove the lid and add the basil. Taste and adjust the seasonings as needed (see notes).
- Bring a large pot of water to a boil. Add the pasta and cook according to the package instructions.
- To serve, add pasta to each plate and top with the lentil bolognese. Add more fresh basil and vegan parmesan.
Video
Notes
- I would avoid using red lentils – they will likely turn to mush in the slow cooker.
- If the sauce is too thick after it cooks, add more broth or water. I added about 1/2 cup more broth.
I’m not a huge lentils fan but thought I would give this a go. Really tasty, definitely not mushy and I will make this again! I used crushed chilli powder and it had a great kick. Thank you
So glad you liked it – and maybe changed your mind on lentils 🤗
I add a tablespoon of Worcestershire sauce, great recipe.
Great recipe, made as written. Tha k you
Thanks so much Taryn!