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2. SLOW COOKER LENTIL BOLOGNESE
- PREP TIME: 20 minutes
- COOK TIME: 5 hours
- TOTAL TIME: 5 hours 20 minutes
- YIELD: about 5 quarts
INGREDIENTS
- 1 large sweet onion, diced
- 2 carrots, diced
- 3 celery stalks, diced
- 8 garlic cloves, minced
- Salt & pepper
- 1 16-ounce bag dried lentils, rinsed and picked through
- 2 28-ounce cans crushed tomatoes
- 5 cups water
- 3 tablespoons bouillon powder (about 8 cubes)
- 1 bay leaf
- 2 tablespoons dried basil
- 2 teaspoons dried parsley
- 1 teaspoon coarse salt
- 1/2 – 1 teaspoon crushed red pepper flakes
INSTRUCTIONS
- In a large slow cooker, mix together the onion, carrot, celery and garlic. Season liberally with salt and pepper.
- Add the remaining ingredients and stir to combine.
- Cook on low for 4 – 5 hours, or until lentils have softened and sauce is thick.
- Adjust seasoning with salt & pepper to taste.
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