Slow Cooker Lentil Bolognese with Spaghetti

Tender brown lentils simmer slowly with crushed tomatoes, grated carrot, onion, garlic, and Italian herbs for a hearty meatless Bolognese served over spaghetti.

Prep: 20 min · Cook: 240 min · Yield: 6 · Method: Slow Cooker

Ingredients

• 1.5 cups (300 g) dry brown lentils
• 28 ounces (794 g) crushed tomatoes
• 3 cups (720 ml) low-sodium vegetable broth
• 1 large (about 115 g) carrot
• 1 medium (about 170 g) yellow onion
• 4 cloves garlic
• 2 teaspoons (4 g) dried italian seasoning
• 1.5 teaspoons (9 g), plus more for pasta water kosher salt
• 0.5 teaspoon (1 g) black pepper
• 1 tablespoon (15 ml) olive oil
• 1 pound (454 g) spaghetti
• 0.75 cup (75 g), optional grated parmesan cheese

Cooking instructions

1. Rinse the lentils under cold running water and remove any debris. Grate the carrot, finely chop the onion, and mince the garlic. (about 10 min)
2. Add the lentils, crushed tomatoes, vegetable broth, carrot, onion, garlic, Italian seasoning, salt, pepper, and olive oil to a 6-quart (5.7-liter) slow cooker. Stir well. (about 5 min)
3. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the lentils are tender and the sauce is thick. Do not use lentils that remain hard or crunchy; continue cooking with the lid on in 30-minute increments if needed. (about 240 min) — LOW or HIGH
4. About 20 minutes before serving, bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions until al dente. Drain well. (about 15 min) — Boiling
5. Stir the lentil sauce. If it is thinner than desired, leave the slow cooker uncovered and cook on HIGH for 10 to 20 minutes, stirring occasionally. Taste and adjust salt and pepper. (about 20 min) — HIGH
6. Serve the lentil Bolognese over the hot spaghetti and top with Parmesan, if using. For food safety, refrigerate leftovers within 2 hours; reheat until steaming hot, or to 165°F (74°C). (about 5 min)