Slow Cooker Lentil Bolognese
This Slow Cooker Lentil Bolognese is the perfect vegan Sunday sauce! Served over pasta for a delicious, protein-packed dinner idea!
Equipment
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
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.
Nutrition
Calories: 492kcal | Carbohydrates: 96g | Protein: 24g | Fat: 3g