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whole-wheat spaghetti coated in thick red tomato sauce with visible brown lentils and finely chopped walnuts in one ordinary bowl, with no meat, cheese or garnish
Melissa Hart

Slow Cooker Lentil Bolognese

Brown lentils keep a small, firm shape in this bolognese while finely chopped walnuts add a different bite without pretending to be ground beef; the sauce needs its full simmer before you judge the lentils, and stir from the bottom near the end so the grains cook evenly in the tomato mixture; whole-wheat spaghetti brings enough texture that the finished bowl doesn't need a thick cheese blanket to feel complete. Estimated calories: about 360 per serving, including everything listed.
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Prep Time 25 minutes
Cook Time 8 hours 10 minutes
Total Time 8 hours 35 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 cup dry brown lentils picked over and rinsed
  • 1 can 28 oz no-salt-added crushed tomatoes
  • 1 1/2 cups low-sodium vegetable broth
  • 1 medium yellow onion finely diced
  • 1 medium carrot finely diced
  • 1 celery stalk finely diced
  • 3 garlic cloves minced
  • 1 tsp olive oil
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • 3/4 tsp fine salt
  • 1/2 tsp black pepper
  • 1/4 cup finely chopped walnuts
  • 1 tbsp balsamic vinegar
  • 8 oz dry whole-wheat spaghetti

Method
 

  1. Combine lentils, tomatoes, broth, onion, carrot, celery, garlic, oil, oregano, thyme, salt and pepper in a 6-quart slow cooker.
  2. Cover and cook on low for 7 to 8 hours until lentils are tender, stirring once after 6 hours and checking a few grains before proceeding.
  3. Stir in walnuts and balsamic vinegar and keep covered on warm while the pasta cooks.
  4. Cook spaghetti in a large pot of boiling water according to the package until just tender, about 9 to 11 minutes. Reserve 1/2 cup cooking water and drain.
  5. Toss spaghetti with lentil sauce, adding a tablespoon of reserved water at a time only if needed to loosen it.
  6. Divide among 6 bowls, distributing the lentils and walnuts evenly.