The Ultimate Set-It-and-Forget-It Comfort Food
There’s nothing quite like coming home to the rich, savory aroma of a bolognese that’s been simmering away all day. This Slow Cooker Lentil Bolognese delivers all the hearty, comforting satisfaction of the classic sauce, but it’s entirely plant-based and impossibly easy to make. We’re talking minimal prep for maximum flavor! Just toss everything into your slow cooker, and let it work its magic. The lentils break down into a wonderfully thick, ‘meaty’ texture that clings perfectly to your favorite pasta. It’s a wholesome, protein-packed meal the whole family will adore.
Ingredients
• 1 26- to 28-ounce jar / 750 g meatless tomato-based pasta sauce
• 1 14-ounce can / 400 ml vegetable broth
• 1/2 cup / 120 ml water
• 1 cup / 200 g brown or yellow lentils, rinsed and drained
• 1 cup / 130 g chopped carrots, about 2 medium
• 1 cup / 120 g chopped celery, about 2 stalks
• 1 cup / 160 g chopped onion, about 1 large
• 1/4 teaspoon / 1 g crushed red pepper flakes
• 1 pound / 454 g penne pasta, cooked to serve
• Finely shredded vegan Parmesan cheese, for serving (optional)
Instructions
1. Combine : In the basin of a 4.5- to 5-quart slow cooker, combine the pasta sauce, vegetable broth, and water. Stir well to create the sauce base.
2. Add Vegetables and Lentils: Stir in the rinsed lentils, chopped carrots, celery, onion, and crushed red pepper flakes until everything is evenly distributed and submerged in the liquid.
3. Slow Cook: Secure the lid and cook on the low-heat setting for 12 to 14 hours or on the high-heat setting for 6 to 7 hours, until the lentils are tender and the sauce has thickened.
4. Serve: Serve the rich lentil bolognese generously over hot cooked penne pasta. If desired, finish with a sprinkle of vegan Parmesan cheese.
Nutritional Information
• PER SERVING: 404 calories, 4 g total fat (1 g saturated fat), 0 mg cholesterol, 667 mg sodium, 75 g carbohydrates, 12 g fiber, 16 g protein.
Pro Tips
• for the Best Bolognese
• For a deeper flavor profile, sauté the chopped onion, carrots, and celery in a tablespoon of olive oil for 5-7 minutes until softened before adding them to the slow cooker.
• A splash of balsamic vinegar or dry red wine (about 2 tablespoons) added with the broth will add a wonderful layer of acidity and complexity to the finished sauce.
• Stir in a handful of fresh, chopped herbs like basil or parsley right before serving to brighten up the flavors of the slow-simmered sauce.
• This sauce freezes beautifully! Allow it to cool completely, then store it in airtight containers in the freezer for up to 3 months for a quick and easy future meal.
FAQ
Q: Is this lentil bolognese a good source of protein
A: Absolutely! Lentils are a fantastic plant-based protein source. This recipe provides a hearty 16 grams of protein per serving, making it a satisfying and nutritionally balanced vegetarian meal.
Q: Can I use different types of lentils in this recipe
A: Yes, but it will change the texture. Brown or yellow lentils are recommended because they soften nicely while still retaining some shape. Green lentils will also work but may take longer to cook and will be firmer. Red lentils will break down completely, creating a smoother, less ‘meaty’ sauce.
Q: How can I make this recipe gluten-free
A: Making this lentil bolognese gluten-free is very simple. The sauce itself is naturally gluten-free. Just serve it over your favorite brand of certified gluten-free pasta.
Q: How should I store leftover lentil bolognese
A: This sauce is perfect for meal prep. Allow it to cool completely, then store it in an airtight container in the refrigerator for up to 5 days. For longer storage, it freezes beautifully for up to 3 months. Simply thaw and reheat on the stovetop or in the microwave.
