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Lentil Bolognese on a plate
Andrew Fowler

Slow Cooker Lentil Bolognese

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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; cook on low 7 to 8 hours until lentils are tender. Stir once after 6 hours; check a few grains before proceeding.
  3. Stir in walnuts and balsamic vinegar; keep covered on warm while pasta cooks.
  4. Boil spaghetti in a large pot according to package directions until just tender, about 9 to 11 minutes. Reserve 1/2 cup cooking water; drain.
  5. Toss spaghetti with lentil sauce. Add reserved water a tablespoon at a time only if needed to loosen.
  6. Divide among 6 bowls, distributing lentils and walnuts evenly.