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The key to a successful Hearty Slow Cooker Veggie Bolognese lies in the quality and variety of ingredients used. Each component not only adds unique flavors but also contributes to the dish’s overall nutritional profile.

Slow Cooker Veggie Bolognese

Discover the comforting flavors of Hearty Slow Cooker Veggie Bolognese, a delicious plant-based dish perfect for busy lifestyles. This recipe showcases nutritious ingredients like mushrooms, carrots, red lentils, and crushed tomatoes, all slow-cooked to create a rich, satisfying sauce. Enjoy over pasta, zucchini noodles, or with crusty bread for a wholesome meal that’s as nourishing as it is flavorful. Ideal for meal prep or cozy dinners, this Bolognese proves that healthy eating can be simple and delicious.
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Ingredients
  

2 cups mushrooms, finely chopped

2 medium carrots, diced

2 celery stalks, diced

1 medium onion, chopped

3 cloves garlic, minced

1 red bell pepper, diced

1 zucchini, diced

1 can (28 oz) crushed tomatoes

2 tbsp tomato paste

1 cup vegetable broth

1 cup red lentils, rinsed

1 tsp dried oregano

1 tsp dried basil

½ tsp red pepper flakes (optional)

Salt and black pepper, to taste

2 tbsp olive oil

Fresh basil and grated Parmesan cheese, for serving (optional)

Pasta of your choice, for serving

Instructions
 

Sauté the Veggies:

    In a large skillet over medium heat, heat the olive oil until it shimmers. Add the chopped onion, diced carrots, and diced celery to the skillet. Sauté for about 5 minutes, stirring occasionally, until the vegetables start to soften. Then, add the minced garlic, finely chopped mushrooms, diced red bell pepper, and diced zucchini. Continue to sauté for an additional 5-7 minutes until all the veggies are tender and fragrant.

      Combine Ingredients:

        Transfer the sautéed mixture to your slow cooker. Add the crushed tomatoes, tomato paste, vegetable broth, rinsed red lentils, dried oregano, dried basil, and optional red pepper flakes. Season with salt and black pepper according to your taste. Gently stir the mixture until all ingredients are thoroughly combined.

          Cook:

            Cover the slow cooker with its lid and set it to low heat. Let it cook for 6-8 hours or on high heat for 4-5 hours. If you occasionally stir the mixture, it can help blend the flavors, until the lentils are tender and the sauce has thickened to your preferred consistency.

              Prepare the Pasta:

                About 30 minutes before the Bolognese is fully cooked, bring a large pot of salted water to boil. Cook your pasta according to the package instructions until al dente. Drain and set aside.

                  Serve:

                    Once your hearty veggie Bolognese is ready, taste and adjust the seasoning if necessary. Serve the hot Bolognese over the cooked pasta, and if desired, garnish with fresh basil leaves and a sprinkle of grated Parmesan cheese.

                      Enjoy Your Meal!

                        This satisfying dish is perfect for meal prep; it can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months, ready for your next delicious dinner.

                          Prep Time, Total Time, Servings: 15 minutes | 6-8 hours | 6 servings