Our Slow Cooker Lentil Bolognese is perfect for those busy days when you need an easily prepared family meal packed with wholesome ingredients. We use dried green lentils, carrots, bell pepper, onion, and garlic. For convenience, you can add a jar of pasta sauce or a few cans of chopped tomatoes. This is a no-oil Bolognese recipe and we also provide guidance on how to prepare our Bolognese as gluten-free. You can also prepare this Bolognese on the stove-top. Have a look at our recipe notes for an easy method.
Our meat-free Bolognese recipe is based on the classic Bolognese sauce; however, our version features green lentils cooked in a deliciously flavoured tomato-based sauce. This sauce is prepared with fresh vegetables, herbs, red wine vinegar, vegetable stock, and tomato paste. We enjoy our Bolognese served with a whole-wheat spaghetti, a sprinkle of nutritional yeast flakes, and a wedge of our homemade bread machine herb bread.
Jump to:
Origin of Bolognese
Ragu alla Bolognese is the Italian term for Bolognese sauce and the dish is claimed to originate or at least be inspired by the Italian city of Bologna. A Ragu is at its essence simply meat slow cooked in a tomato sauce, and traditionally served with tagliatelle noodles. Early recorded recipes for Bolognese sauce date back to Italian cookbooks from the late 1800s.
Even though spaghetti pasta is not traditionally Italian, it is certainly the type of pasta most associated with Bolognese in modern times. Some argue that Italian immigrants to the US or Britain during the early twentieth century may have adapted the authentic Ragu alla Bolognese sauce into the more modern spaghetti Bolognese, which is the very popular family meal we know today.
Ingredients
I have replaced the traditional beef mince that is commonly used to prepare Ragu or Bolognese sauce, with green lentils. Green lentils are amazingly nutritious and hold up really well in the slow cooker as they tend to retain a pleasant bite and do not dissolve into the sauce. Another benefit is that lentils do not need to be pre-soaked before cooking.
The ingredients you will need for our Bolognese recipe are dried green lentils, bell peppers, carrots, onions, garlic, celery, a jar of tomato pasta sauce or a few cans of chopped/diced tomatoes, vegetable stock, red wine vinegar, dried mixed herbs, tomato puree/paste, and soy sauce. If preferred you can replace the fresh onion and garlic with dried onion and garlic.
How To Prepare
This is the easiest lentil Bolognese as all you have to do is add all the ingredients to your slow cooker, set to the high setting, and leave to cook for 4 hours or until your lentils and vegetables are nice and soft.
Step 1: Switch the slow cooker to the high setting.
Step 2: Add the dried green lentils, carrot, celery, bell pepper, onion, and garlic.
Step 3: Next, add the dried mixed herbs, tomato puree, soy sauce, red wine vinegar, and either a jar of tomato pasta sauce (Marinara sauce), a carton of passata, or 2 cans of chopped/diced tomatoes. If using canned tomatoes, you can also add 1 teaspoon of sugar. Give everything a good mix.
Step 4: Pour in the vegetable stock and mix well.
Step 5: Cook for about 4 hours on the high setting, 5-6 hours on the medium setting, or 7-8 hours on the low setting.
Serving suggestion: Serve with whole-wheat spaghetti, grated vegan cheese or nutritional yeast flakes, and a wedge of crusty bread.
Recipe Notes
Storing
Store leftover Bolognese sauce in a covered container in the fridge for 3 days.
Or freeze in a freezer proof container for up to 2-3 months. Defrost before use.
Leftover spaghetti can also be stored in the fridge for up to 3 days. Either separately or mixed through the sauce.
Reheating
Reheat leftovers by placing in a non-stick skillet or pan, and gently bring to a simmer, stir frequently and heat for 3-4 minutes until piping hot. A little extra vegetable stock may be needed as the Bolognese will continue to soak up the liquid as it sits in the fridge.
If you have some leftover spaghetti, add the spaghetti to the Bolognese sauce to reheat or pour boiling water over the spaghetti by either placing spaghetti in a sieve and pouring over the water. Or briefly immense the spaghetti in boiling water and then drain.
Yes, to prepare a gluten-free lentil Bolognese use a gluten-free vegetable stock and a gluten-free soy sauce, such as Tamari soy sauce or coconut aminos. Always check each ingredient you use for gluten, including any herbs, spices, or vinegars. Additionally, you can serve the Bolognese with gluten-free spaghetti. We have tried the Co-op's own brand of Free From Spaghetti pasta, and it is very nice.
Yes, you can definitely prepare this slow cooker Bolognese on the stovetop. If using dried green lentils, I recommend adding all the ingredients to a non-stick soup or stew pan. Ensure you use enough vegetable stock to cover the lentils so they cook through properly. As the lentils absorb the liquid and the sauce thickens, you can add more stock as needed.
If you prefer not to use dried lentils, you can also use 2-3 cans (400g/14-15oz) of pre-cooked green or brown lentils instead. Just add the drained canned lentils to the rest of the ingredients and stew for around 30 minutes, adding extra vegetable stock if the sauce becomes too thick.
For a variation, the onions and garlic can be sautéed in one tablespoon of olive oil or in ½ cup of vegetable stock before adding the rest of the ingredients. This will enhance the flavours before combining everything to stew.
A few ideas:
* use small amounts of leftovers to top a carrot hot-dog
* use to fill a baked potato/or as a filling for loaded potato skins. Finish off with some grated vegan cheese and grill or bake until hot and melted.
* make stuffed bell peppers/courgettes/aubergines/large tomatoes
* top leftovers with mashed potato and make small individual shepherd/cottage pies using ramekins or individual pie dishes.
* prepare a Bolognese sloppy joe. Scoop the sauce into a soft or crusty roll and top with your usual burger toppings.
* use as part of a burrito filling
* have a Bolognese toastie/grilled cheese sandwich
* simply reheat and enjoy over a slice of your favourite toasted bread for next days lunch
* if you have a large amount of leftovers then use it as a lasagne filling
A few serving suggestions:
* spaghetti pasta
* any pasta shape
* rice
* couscous
* garlic bread or herb bread
* 3 ingredient quick dinner rolls
* breadsticks
* French baguettes
* focaccia
* large mixed salad
* fresh herbs such as chopped parsley, basil, or chives
* sliced spring/green onions
* fresh diced or sliced tomatoes
* roast tomatoes
* grated vegan cheese or nutritional yeast flakes
A few suggestions:
* The tomato/Mariana pasta sauce can be subbed for 1 x 500g package (2 cups) of tomato passata or 2 tins of chopped/diced tomatoes. You can use a variety that has added herbs, for extra flavour, if available.
* use either fresh bell pepper, any colour, or frozen mixed bell peppers
* add ½-1 diced courgette or aubergine/eggplant instead of bell peppers
* the diced carrot can be subbed for diced sweet potato
* sub the fresh onion for 2-3 teaspoons of onion powder
* sub the fresh garlic for 2-3 teaspoons of garlic powder, or use garlic puree/easy garlic
* add some fresh basil to garnish or mix it through the cooked Bolognese
* add some cherry tomatoes at the beginning of cooking or roast some tomatoes and mix through the sauce before serving
More vegan Slow Cooker dinner recipes:
We love Slow cooker dinner recipes as they are just so easy so we have lots to share and many more recipes in the pipeline.
For now a few of our regular staple recipes are this Chilli Sin Carne and this Vegan Beef Stew which has the most amazing fluffy dumplings.
We also love this Macaroni Cheese done in the slow cooker as the macaroni holds up well and the sauce is ever so cheesy!
For a tasty slow cooker curry our Vegan Thai Red Beef Curry always goes down well and is a family favourite.
For more vegan slow cooker recipes which also include breads and puddings do have a look at our family collection of slow cooker recipes.
If you enjoyed our lentil Bolognese then do try our quick Bolognese prepared with tempeh, which can be ready in just 45 minutes or less.
***please note: for US measurements click the 'US customary button' within the recipe and the measurements will switch to tablespoons, cups, and ounces.***
📖 Recipe
Slow Cooker Lentil Bolognese
Equipment
- Slow cooker/crock-pot (at least 3-3.5 litres/ 3-4 quarts)
- Saucepan, for cooking spaghetti, optional
Ingredients
- 250 grams green or brown lentils [dried]
- 100 grams celery [2 sticks, fine diced]
- 230 grams carrot [2 medium, fine diced]
- 200 grams bell pepper [about 1 large, diced. Or use 1 ½ cups of mixed frozen pepper slices]
- 150 grams onion [1 small, diced, or 2-3 teaspoons dried onion]
- 4 cloves garlic [minced or fine diced. Or 2-3 teaspoons dried garlic]
- 500 grams jar pasta sauce Use any flavour of pasta or Marinara sauce. Alternatively, use a carton of passata (500g/2 cups) or 2 tins (2 x 400g/14-15oz) of chopped tomatoes (varieties with added herbs are ideal). If using passata or plain chopped tomatoes, add 1 teaspoon of sugar to the slow cooker.
- 1 tablespoon tomato puree [paste]
- 1 tablespoon dried mixed herbs
- 2 tablespoons red wine vinegar [or balsamic vinegar]
- 1 tablespoon soy sauce
- 250 millilitres vegetable stock [we used 250ml of water plus 1 teaspoon of vegan 'beef' flavour stock powder. Additionally, if using plain chopped tomatoes or passata, add ½-1 stock cube to the Bolognese, or a few teaspoons of stock powder or paste.]
To serve:
- 300 grams spaghetti pasta [we use whole-wheat but you can use any spaghetti or pasta shape, including gluten-free]
Optional:
- 4 tablespoons nutritional yeast flakes [sprinkle 1 tablespoon over each serving or mix through each serving]
Instructions
- Switch your slow cooker to the high setting.
- Add all the ingredients, except the spaghetti and nutritional yeast flakes. If you are using plain passata or chopped tomatoes instead of jarred pasta/Marinara sauce, also add 1 teaspoon of sugar and ½-1 vegetable stock cube or 2-3 teaspoons of stock powder/paste. Mix well.250 grams green or brown lentils, 100 grams celery, 230 grams carrot, 200 grams bell pepper, 150 grams onion, 4 cloves garlic, 500 grams jar pasta sauce, 1 tablespoon tomato puree, 1 tablespoon dried mixed herbs, 2 tablespoons red wine vinegar, 1 tablespoon soy sauce, 250 millilitres vegetable stock
- Pop the lid on and leave it for 4 hours or until the lentils are cooked through and the vegetables are soft. This recipe makes a thick Bolognese sauce, so if you prefer a thinner consistency, you can thin it out with ½ cup of hot vegetable stock.
While the Bolognese is cooking:
- Prepare the spaghetti according to the packet instructions before the Bolognese sauce is ready.300 grams spaghetti pasta
Serve:
- Check the Bolognese seasoning and add salt and pepper if necessary. Serve with the cooked spaghetti.
Optional:
- Add one tablespoon of nutritional yeast flakes sprinkled over each portion. Alternatively, grated vegan cheese can be used as a garnish.4 tablespoons nutritional yeast flakes
Notes
- Nutritional info is provided for guidance only and is not a strict calculation as ingredients vary.
- Nutritional data does not include spaghetti or nutritional yeast flakes.
- This recipe uses the high temperature setting of the slow cooker and it generally takes about 4 hours for the lentils and vegetables to soften. For longer cooking times select medium and cook for around 5-6 hours, or low and cook for 6-8 hours. Exact cooking times will depend of your own brand of slow cooker or crockpot and the size of your cut vegetables and how old your lentils are.
- Leftover Bolognese will keep fresh in the fridge for 3 days. Or freeze for up to 2-3 months.
- Leftover spaghetti will keep in the fridge for up to 3 days.
- Reheat leftover Bolognese by heating in a skillet or pan until piping hot. Add a little extra vegetable stock to loosen up the sauce as the lentils will likely continue to soak up the liquid.
- Reheat leftover spaghetti by pouring boiling water over or sit in a pot of boiling water for a minute, drain and serve.
- Serve Bolognese with garlic bread, crusty bread, side salad, and/or spaghetti/tagliatelle or other pasta shapes.
- Leftovers are very good when reheated and served over a slice of your favourite toast for the next day's lunch.
- Or turn leftovers into individual shepherds pies by adding the Bolognese to ramekins and topping with mashed potato. Bake in a hot oven until the filling is bubbly and the topping is crisp.
- Gluten-free Bolognese: Use a gluten-free vegetable stock and a gluten-free soy sauce, such as Tamari soy sauce or coconut aminos. Always check each ingredient you use for gluten, including any herbs, spices, or vinegars. Additionally, you can serve the Bolognese with gluten-free spaghetti. We have tried the Co-op's own brand of Free From Spaghetti pasta, and it is very nice.
- Stove-top Bolognese:
- If using dried green lentils, I recommend adding all the ingredients to a non-stick soup or stew pan. Ensure you use enough vegetable stock to cover the lentils so they cook through properly. As the lentils absorb the liquid and the sauce thickens, you can add more stock as needed.
- If you prefer not to use dried lentils, you can also use 2-3 cans (400g/14-15oz) of pre-cooked green or brown lentils instead. Just add the drained canned lentils to the rest of the ingredients and stew for around 30 minutes, adding extra vegetable stock if the sauce becomes too thick.
- For a variation, the onions and garlic can be sautéed in one tablespoon of olive oil or in ½ cup of vegetable stock before adding the rest of the ingredients. This will enhance the flavours before combining everything to stew.
Nutrition
Comments
Prepared our Slow Cooker Lentil Bolognese? We would really like to know how you got on with the recipe as it's one of our family's staple recipes so it would be wonderful to know what you think! It would be wonderful if you could drop us a comment and click the star ratings. Thanks so much! All the best, Jacq x
Fiona says
A very tasty recipe, which made a good quantity. So far I have had it with pasta and over a baked sweet potato, but also think it would be a good base for shepherds pie.
Thank you so much for this recipe, and indeed the website, which has very ‘do-able’ recipes.
Jacq says
Hi Fiona, thanks so much for your comment and I’m really glad you are enjoying the lentil Bolognese. It does make a delicious shepherd’s pie as I have often used up leftovers by making little individual shepherds pies. My family have also used the Bolognese as a lasagna filling which was very tasty. We also like the Bolognese as an enchilada filling and sometimes add some salsa or extra chopped canned tomatoes, cooked beans, and some chilli powder just to bulk out the leftovers. I do try to create easy recipes that can be used for many variations so I do appreciate you taking the time to comment and letting us know what you have cooked. Thanks! Jacq x
Katherine says
Yum! So many tasty nourishing ingredients in this bolognese!
Jacq says
I agree!
Beth says
What a delicious and very tasty slow cooker meal! Such a hit here and absolutely devoured by my family! I'll definitely make this recipe again. Thank you!
Jacq says
Thanks your very welcome! So happy your family enjoyed the Bolognese 🙂
Kacie Morgan says
This looks so hearty! Lentils can make for a very comforting meal. It always surprises me just how much they fill me up. Love this twist on a classic bolognese.
Jacq says
Oh yes lentils are pleasantly filling and comforting! Thanks so much for your comment. Hope you enjoy the recipe 🙂
Mairead says
This recipe is a keeper for me. I love cooking with my slow cooker and am trying new vegan recipes all the time. I love the idea of using lentils for protein in this bolognese.
Jacq says
Great! So glad you like the recipe. Lentils are an amazing source of protein 🙂
Dannii says
What a great vegetarian bolognese. Even better that it is done in the slow cooker too.
Jacq says
Thanks! happy you enjoyed the Bolognese. Everything is better in the slow cooker!