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Slow Cooker Vegan Bolognese w/ Lentils

Slow Cooker Vegan Bolognese w/ Lentils

Prep Time 10 mins
Cook Time 4 hrs
Course dinner, Main Course


  • 1 tbsp Olive or avocado oil
  • 1 Sweet onion, diced
  • 1 Large carrot, peeled and diced
  • 1/2 tbsp Italian seasoning
  • 3 Garlic cloves minced
  • 1 1/2 cups Green lentils, rinsed
  • 1 cup White mushrooms, diced (optional)
  • 1/2 tsp Red pepper flakes
  • 1 can Diced Tomatoes with Italian Seasoning
  • 1 can Fire roasted diced tomatoes
  • 1 can Tomato paste
  • 1 cup Water or red wine
  • 1 lb Rigatoni pasta
  • Salt & Pepper to taste
  • Bread for serving


  • Heat 1 tbsp olive or avocado oil in a skillet over medium-high heat. When the pan is hot, add the diced onion and carrot. Cook for 3 minutes, add Italian seasoning, salt and pepper to taste.
  • Add minced garlic and cook until fragrant, about 1 minute.
  • Add the onion mixture to your crockpot.
  • Add lentils, can of diced tomatoes w Italian seasoning, can of fire roasted tomatoes, can of tomato paste, mushrooms, red pepper flakes, water or red wine, salt and pepper to taste.
  • Cook on high for 4 hours or on low for 8 hours.
  • Cook pasta as per box instructions, top with bolognese and serve.
Keyword lentils, pasta, vegan