Where or when is the sugar used in the ingredients...
Marina RazoTiropitas: Phyllo Cheese Triangles 10 days ago
would like yo get more recipes please
Randi ZiringPotato Bake With Garlic and Parmesan Cheese 16 days ago
please send recipe for:   potato bake with garlic ...
D. MarusarzVegan Lentil Sausage Rolls 19 days ago
This recipe sounds delicious. I'm passing it on to...
Arlene JohnsonChocoflan Recipe 1 month ago
Trevor WestChicago Hot Dogs Recipe 1 month ago
Would like to make these a couple of times over th...
Must try these I love shortbread.  I am gluten fre...
do any of you bakers have room in your freezer to ...
Donna GuthrieRoasted Cauliflower, Chickpea and Arugula Salad 2 months ago
Thank you for this offer.I've been a vegetarian fo...

Slow Cooker Lentil and Mushroom Bolognese

Blossom Lady
May 04, 2021 10:18 AM
Slow Cooker Lentil and Mushroom Bolognese

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.

Besides being incredibly flavorful and filling, I think you’ll love how easy it is to make. Once the ingredients are in the slow cooker, there’s no additional stirring or fussing required. As it cooks, the sauce takes on a deep, rich flavor that can only come from all-day cooking.

Bolognese sauce is traditionally served with tagliatelle or pappardelle pasta — the thicker noodles hold up to heavier sauces. That said, I like any long noodle that I can twirl around a fork. This bolognese is also great over zoodles, used as a filling for lasagna, or served with cauliflower gnocchi.


  • 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
Prep Time:
15 minutes
Cook Time:
480 minutes
Total Time:
495 minutes
Add to bookmarks
Assign tags
No comments