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This Slow Cooker Lentil Bolognese recipe is ridiculously versatile. By changing the herb and spice profile it could be a pasta sauce, a taco filler or even a nachos or baked potato topper.
The kids will love it in their thermos with pasta for lunch during the cooler months too. Just remember to heat the thermos before filling it with hot food. This way the food will stay hotter for longer. Another option is to use a lunchbox with a built in thermos, such as the OmieBox.
Why not get the kids involved with preparing the lentil bolognese by chopping the veggies with some kids knives? It’s a great way to encourage fussy eaters to become more comfortable with new foods. (Use code littlepeepseats10 and save yourself 10%!)
Slow Cooker Lentil Bolognese
- Serves 6-8 people
- Prep time: 5-10 minutes
- Cook time: 4 hours in a slow cooker.
What you need:
- 2 tbs of olive oil
- 1 brown onion
- 3 cloves of garlic
- 1 cup of dried brown lentils
- 3 cups of veggie broth
- 1 carrot finely diced
- 2 tomatoes diced
- ½ zucchini finely diced
- 2 tbs of tomato paste
- 1 can of diced tomatoes
- 1 tsp of sea salt
- ½ tsp of dried oregano
What you do:
- Dice up your onions, garlic, carrot, zucchini and tomatoes.
- Place the slow cooker pot onto the stove and pour in the olive oil. Heat it slightly and then add in the diced onion and garlic. Saute for 2 minutes. Remove the slow cooker pot off the stove and pop it in the slow cooker holder. (If your slow cooker can not be used in this way, simply use a fry pan to saute the onion and garlic before adding to the slow cooker.
- Add in the carrot, zucchini, tomatoes, lentils, veggie broth, tomato paste, diced tomatoes, salt and oregano. Stir to combine and then pop the lid on a leave it to slow cook for at least 4 hours.
- 20 minutes before serving, remove half of the mixture and pulse it for a few seconds in a blender to bring the mixture together. Pour the pulsed half back into the main mixture and if there is too much liquid, leave the lid off and allow it to simmer for 20 minutes.
- Serve with pasta, as a side for tacos or even as a topping of nachos.
If looking for more delicious belly warmers? You may enjoy our Roasted Pumpkin, Carrot and Cauliflower Soup!
Mandy is the Founder of Little People Nutrition as well as being a mum to 3 little peeps of her own. As a university qualified nutritionist and food scientist she is passionate about children developing a positive relationship with food. Mandy has written a book called ‘At My Family Table‘ to start a conversation between parents/carers and children about food, family and the world. She believes that a great way to build a positive relationship with food is to share a meal together. Food is nutrition and health, but so much more!