Slow Cooker Lentil and Mushroom Bolognese

Prep: 15 mins

Cook: 20 mins

Difficulty: Easy

Servings: 480 Servings

If you’re craving a hearty plant-based pasta sauce, look no further than this lentil and mushroom slow cooker “Bolognese.” It’s a mega “meaty” vegetarian alternative to classic Bolognese, in which baby bella mushrooms and protein-packed green lentils stand in for ground beef.

Ingredients

8 ounces baby bella or cremini mushrooms, finely chopped
2 celery stalks, finely chopped
2 carrots, finely chopped
1 small onion, finely chopped
2 garlic cloves, minced
1 cup small dried green lentils
1 cup vegetable broth
1/2 cup red wine
2 ounces tomato paste
1 (28-ounce) can crushed tomatoes
2 bay leaves
2 teaspoons kosher salt, plus more for seasoning
1/4 teaspoon freshly ground black pepper, plus more for seasoning

Instructions

In your slow cooker insert, stir together the mushrooms, celery, carrots, onion, garlic, lentils, vegetable broth, red wine, tomato paste, tomatoes, bay leaves, salt, and pepper. Cover the cooker and cook on Low heat for 8 hours.
Remove and discard the bay leaves.
Taste and add more salt and pepper, if needed.
Refrigerate all leftovers in an airtight container or freeze for future use.