Peel and grate the carrot. Finely chop the red onion, mushrooms and walnuts. Add all of these to the slow cooker.
1 medium carrot, 1 red onion, 150 g mushrooms (~ 5 medium mushrooms), 65 g (~ 2/3 cup) walnuts
Add the remaining ingredients (lentils through veggie stock). Mix well to combine.
300 g (~ 1 1/2 cups) dried green lentils, 500 g (~ 2 cups) passata (or tomato pasta sauce), 1 Tablespoon tomato paste, 2 teaspoons minced garlic, 1 teaspoon dried thyme, 500 ml (~ 2 cups) vegetable stock
Cook on high for about 4 1/2 hours, or until cooked to your liking. Season to taste with salt and pepper, if needed.
Serve with spaghetti, if desired.
Nutrition
Nutrition Facts
Slow Cooker Lentil Bolognese
Amount Per Serving (1 portion)
Calories 355Calories from Fat 84
% Daily Value*
Fat 9.3g14%
Saturated Fat 1.3g7%
Cholesterol 0mg0%
Sodium 306mg13%
Potassium 847mg24%
Carbohydrates 49.5g17%
Fiber 21.5g86%
Sugar 4.6g5%
Protein 21.1g42%
Calcium 59mg6%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.
🖨 Recipe printed from www.easycheesyvegetarian.com
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