Description

Slow Cooker Lentil & Mushroom Bolognese is hearty, rich, and deeply comforting without any meat. Earthy mushrooms and protein-packed lentils simmer low and slow in a tomato-herb sauce, creating a thick, satisfying bolognese that’s perfect for pasta nights, meal prep, or cozy dinners.

Ingredients

1 cup dry brown or green lentils, rinsed

8 oz mushrooms, finely chopped

1 small onion, diced

3 cloves garlic, minced

2 carrots, finely diced

2 tbsp olive oil

1 can (28 oz) crushed tomatoes

2 tbsp tomato paste

3 cups vegetable broth

1 tsp Italian seasoning

1/2 tsp dried basil

1/2 tsp dried oregano

1/2 tsp smoked paprika

Salt and black pepper, to taste

Optional add-ins:

Red pepper flakes

Fresh basil

Grated parmesan or vegan parmesan

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Instructions

1. Add lentils, mushrooms, onion, garlic, carrots, crushed tomatoes, tomato paste, vegetable broth, olive oil, and seasonings to the slow cooker.

2. Stir well to combine.

3. Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours until lentils are tender and sauce is thick.

4. Stir well and taste, adjusting seasoning as needed.

5. Optional: Use an immersion blender for a slightly smoother texture.

6. Serve hot over pasta, zucchini noodles, or polenta.

7. Garnish with fresh herbs or parmesan if desired.

Notes

• Finely chopping mushrooms gives a meat-like texture.

• Sauce thickens as it sits—perfect for leftovers.

• Freezes beautifully for meal prep.