Crock Pot Lentil Bolognese

15 250 244
Ingredients Minutes Calories
Prep Cook Servings
10 min 4 h 6
Crock Pot Lentil Bolognese
Health Highlights


1 leaf Bay leaf
1 cup Brown lentils, raw
2 medium Carrots (chopped)
1 medium stalk(s) Celery (chopped)
1 can(s) (28oz) Diced tomatoes, canned
2 tbsp Extra virgin olive oil
3 clove(s) Garlic (minced)
1/4 tsp Italian herb seasoning, McCormick
1 dash Nutmeg, ground
1/2 cup Wine, table, red
1 dash Salt and pepper (to taste)
1 medium shallot(s) Shallots (minced)
1/4 cup Tomato paste, canned
2 cup Vegetable stock/broth
341 gm White mushrooms (chopped)


1. Heat olive oil in a sauce pan over medium heat.

2. Add shallot and sauté until translucent.

3. Add garlic and sauté until fragrant.

4. Stir in celery, carrots, mushrooms and sauté until mushrooms have cooked down and are slightly golden.

5. Add wine and simmer until most of the liquid is absorbed.

6. Transfer mixture to a crock pot.

7. Add lentils, vegetable broth, tomato paste, canned diced tomatoes and seasonings. Cook on high for 4 hours or until lentils are soft.

8. Serve over pasta, zucchini noodles or spaghetti squash.




are a great source of plant-based protein and they are high in fiber!

Nutrition Facts

Per Portion

Calories 244
Calories from fat 58
Calories from saturated fat 8.0
Total Fat 6.4 g
Saturated Fat 0.9 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.7 g
Monounsaturated Fat 7.1 g
Cholesterol 0
Sodium 447 mg
Potassium 962 mg
Total Carbohydrate 35 g
Dietary Fiber 8.7 g
Sugars 5.6 g
Protein 12.1 g

Dietary servings

Per Portion

Meat Alternative 0.9
Vegetables 3.6

Energy sources


Meal Type(s)