Lentil Bolognese

This delicious lentil bolognese is perfect for prepping ahead of time and enjoying later. Simply whip up a batch, freeze it in portions, and toss it in the crock pot for a flavorful and satisfying meal whenever you need it.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Prepping and Freezing:

Step 2

Sauté: In a large pot over medium heat, heat olive oil. Add onion, garlic, carrot, and celery. Sauté for 5-7 minutes, until softened.

Step 3

Combine: Add lentils, crushed tomatoes, diced tomatoes, vegetable broth, tomato paste, oregano, thyme, red pepper flakes (optional), salt, and pepper. Bring to a simmer and cook for 5 minutes.

Step 4

Cool and portion: Let the bolognese cool slightly. Divide the mixture into freezer-safe containers or bags, leaving enough headspace for expansion. Label and freeze for up to 3 months.

Step 5

Cooking in the Crock Pot:

Step 6

Thaw (optional): If frozen, thaw the bolognese overnight in the refrigerator or under cold running water.

Step 7

Cook: Transfer the thawed bolognese (or frozen, if using) to your crock pot. Cook on Low for 8 hours or High for 4 hours, stirring occasionally.

Step 8

Serve: Enjoy your lentil bolognese with your favorite pasta, rice, or quinoa. Garnish with fresh parsley (optional).

Step 9

Tips:

Step 10

Add other vegetables like mushrooms, zucchini, or bell peppers for extra nutrients and flavor.

Step 11

For a thicker bolognese, mash some of the lentils with a fork before serving.

Step 12

Adjust the spice level to your preference.

Step 13

Serve with crusty bread for soaking up the delicious sauce.

Step 14

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.