Here are 28 Meatless Meals You Can Eat During Lent and How to Prepare Them

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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

  1. In a large slow cooker, mix together the onion, carrot, celery and garlic. Season liberally with salt and pepper.
  2. Add the remaining ingredients and stir to combine.
  3. Cook on low for 4 – 5 hours, or until lentils have softened and sauce is thick.
  4. Adjust seasoning with salt & pepper to taste.

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