Go Back
–+ servings
Slow Cooker Lentil Bolognese – vegetarian recipe
Stav Kogan

Slow Cooker Lentil Bolognese

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. The lentils break down into a wonderfully thick, 'meaty' texture that clings perfectly to your favorite pasta.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 404 serving
Calories: 404
Ingredients Method Nutrition

Ingredients
  

  • 1 26- to 28-ounce jar / 750 g (26.5 oz) meatless tomato-based pasta sauce
  • 1 14-ounce can / 400 ml (13.5 fl oz) vegetable broth
  • 1/2 cup (120 ml) water
  • 1 cup (200 g / 7.1 oz) brown or yellow lentils, rinsed and drained
  • 1 cup (130 g / 4.6 oz) chopped carrots, about 2 medium
  • 1 cup (120 g / 4.2 oz) chopped celery, about 2 stalks
  • 1 cup (160 g / 5.6 oz) chopped onion, about 1 large
  • 1/4 teaspoon (1 g / 0.04 oz) crushed red pepper flakes
  • 1 pound (454 g / 16 oz) penne pasta, cooked to serve
  • Finely shredded vegan Parmesan cheese, for serving (optional)
  • 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 / 30 ml / 1 fl oz) added with the broth will add a wonderful layer of acidity and complexity to the finished 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.

Method
 

  1. Combine : In the basin of a 4. 5- to 5-quart slow cooker, combine the pasta sauce, vegetable broth, and water.
  2. Stir well to create the sauce base.
  3. 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.
  4. 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.
  5. Serve: Serve the rich lentil bolognese generously over hot cooked penne pasta. If desired, finish with a sprinkle of vegan Parmesan cheese.
  6. 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.

Nutrition

Calories: 404kcalCarbohydrates: 75gProtein: 16gFat: 4g

Tried this recipe?

Let us know how it was!