Slow Cooker Lentil Bolognese Recipe

A white dinner bowl is filled with cooked rigatoni and lentil bolognese.

5 from 1 vote

Slow Cooker Lentil Bolognese Recipe

This hearty and flavorful vegan Slow Cooker Lentil Bolognese with lentils and mushrooms is the perfect plant-based alternative to the classic meat-based sauce. Packed with protein and fiber, this recipe is not only delicious but also nutritious.

Prep Time15

Cook Time8

Total Time8 15

Course: Dinner

Cuisine: American

Keyword: Vegan Bolognese

Servings:

Calories: 412kcal

Equipment

Ingredients

2 tablespoons olive oil
1 large yellow onion diced
1 large carrot peeled and diced
2 stalks celery diced
8 ounces baby bella or cremini mushrooms finely diced
1 teaspoon salt and freshly cracked black pepper + more for serving
1/2 teaspoon red pepper flakes
1 teaspoon Italian seasoning
4 cloves garlic minced
1/2 cup pinot noir red wine optional
28 ounces crushed tomatoes
14.5 ounces fire-roasted diced tomatoes
2 tablespoons tomato paste
1 cup dried green lentils
3 cups vegetable or chicken broth
2 bay leaves
16 ounces uncooked rigatoni
fresh parsley and basil for serving
crusty bread for serving

Instructions

Saute the vegetables. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the diced onions and cook for 5 minutes, or until the onions begin to look translucent. Add diced carrots, celery, and mushrooms. Cook for 5-10 minutes, or until the vegetables soften and begin to brown. Season with salt, pepper, red pepper flakes, and Italian seasoning. Stir to combine. Add minced garlic and cook for 1 minute or until fragrant.
Deglaze the pan. Slowly add red wine stirring to get all the bits at the bottom of the pan mixed in. Let it simmer until the red wine is mostly absorbed.
Add the ingredients to the crockpot. Add the vegetable mixture to your slow cooker. Add crushed tomatoes, fire-roasted diced tomatoes, tomato paste, dried green lentils, vegetable broth, and bay leaves to the slow cooker. Stir the ingredients together.
Cook. Cook on high for 4 hours or on low for 8 hours. 15 minutes before you’re ready to serve, cook the rigatoni according to the instructions on the box.
Serve. Remove the bay leaves. Serve the sauce over pasta with fresh chopped parsley, basil, and crusty bread.

Notes

This recipe needs time for the flavors to develop, so don't rush the process. Once it's in the crockpot, you can let it bubble away, but before that, take your time.

When sautéing the vegetables, let them soften and brown slightly to develop a depth of flavor.

Remember to remove the bay leaves before serving, as they're not meant to be eaten.

Save some cooking water from the pasta when you drain it. You can use it to thin the sauce if it thickens too much.
If you're really short on time, you can skip the first two steps and add everything to your crockpot from the beginning. I like the extra depth of flavor that it adds to the bolognese.

Nutrition