Slow Cooker Lentil Bolognese

Ingredients

• 1.5 cup brown lentils (rinsed)
• 28 oz crushed tomatoes (canned)
• 3 cup vegetable broth (low sodium)
• 1 onion (finely diced)
• 2 carrots (finely diced)
• 2 celery stalks (finely diced)
• 3 clove garlic (minced)
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp salt (adjust to taste)
• 0.5 tsp black pepper
• 1 lb spaghetti (for serving)

Steps

1. 1

   Rinse the brown lentils thoroughly under cold water until the water runs clear.

2. 2

   Finely dice the onion, carrots, and celery stalks.

3. 3

   Add the rinsed lentils, crushed tomatoes, vegetable broth, diced onion, diced carrots, diced celery, and minced garlic to the slow cooker.

4. 4

   Stir in the tomato paste, dried oregano, dried basil, salt, and black pepper until well combined.

5. 5

   Cover the slow cooker and cook on Low for 7 to 8 hours, or on High for 3 to 4 hours, until the lentils are tender and the sauce has thickened.

6. 6

   Once the sauce is finished, cook the spaghetti in a large pot of salted boiling water according to package directions.

7. 7

   Taste the bolognese and adjust salt and pepper if needed. Serve the sauce over the cooked spaghetti.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months. If the sauce is too thick after cooking, stir in a splash of water or additional vegetable broth.

Nutrition per serving

• main
• vegan
• vegetarian
• slow-cooked
• comfort food
• dinner
• high-fiber
• pasta