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Crock Pot Lentil Bolognese, Vegan and Gluten-Free

The best recipe for Crock Pot Lentil Bolognese Vegan
crock pot lentil bolognese vegan gluten free best recipe

Lentil Bolognese cooked in a crock pot and ready to eat when you get home! A healthy and simple weeknight meal!

Brown lentils provide a “meaty” consistency and the mushrooms lend an umami flavor making this a savory and satisfying meal for a cold winter’s night!

One nutrient essential for pregnancy is iron.  Pregnant women should aim for at least 3 servings of iron rich foods a day. Lentils are a great vegan source of iron. Other sources include quinoa, beans, blackstrap molasses, pumpkin seeds and spirulina.  Eating iron rich foods along with foods high in vitamin C help the body absorb iron.  In this recipe, high iron lentils are paired with tomatoes, which contain vitamin C.  A perfect combo!

Recipe adapted from Real Simple.

For a gluten free, low-carb option serve bolognese sauce over zucchini noodles or spaghetti squash!

crock pot lentil bolognese vegan gluten free best recipe
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Crock Pot Lentil Bolognese Vegan

The best recipe for Crock Pot Lentil Bolognese Vegan
Course Main Course
Cuisine Gluten Free, Italian, Vegan
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 4
Calories 318kcal
Cost $

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 shallot minced (or ½ onion)
  • 3 cloves garlic minced
  • 1 stalk celery chopped
  • 2 carrots chopped
  • 1 12 oz container white mushrooms chopped
  • ½ cup red wine
  • 1 cup brown lentils
  • 2 cups vegetable broth
  • ¼ cup organic tomato paste
  • 1 28 oz. can diced organic tomatoes
  • 1 bay leaf
  • ¼ teaspoon Italian seasonings
  • teaspoon ground nutmeg
  • sea salt and pepper to taste
How many Ounces Are in a Cup?
How many Grams are in a Cup?

Instructions

  • Heat olive oil in a sauce pan over medium heat. Add shallot and sauté until translucent. Add garlic and sauté until fragrant. Stir in celery, carrots, mushrooms and sauté until mushrooms have cooked down and are slightly golden. Add wine and simmer until most of the liquid is absorbed. Transfer mixture to a crock pot.
  • Add lentils, vegetable broth, tomato paste, canned diced tomatoes and seasonings. Cook on high for 4 hours or until lentils are soft.
  • Serve over pasta, zucchini noodles or spaghetti squash 🙂

Notes

Disclaimer:  Those are not my man hands 🙂

Nutrition

Calories: 318kcal | Carbohydrates: 42g | Protein: 17g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 631mg | Potassium: 1088mg | Fiber: 17g | Sugar: 8g | Vitamin A: 5623IU | Vitamin C: 11mg | Calcium: 57mg | Iron: 5mg
Cristina C. RD LDN
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1 thought on “Crock Pot Lentil Bolognese, Vegan and Gluten-Free”

  1. 5 stars
    This turned out great, although I did make a few changes. I made everything in the crockpot, starting with the olive oil, garlic, carrots, celery, and onion powder (I didn’t have any onion) on high. After adding the remaining ingredients (dried shiitake mushrooms instead of white mushrooms and an extra 1/3 cup of lentils), cooking on low for 7 hours. I also added a 1/2 t smoked paprika and 1/4 t smoked African salt prior to serving. Delicious! I will definitely make this again.

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