Slow Cooker Veggie Bolognese
The rich, high-fibre veggie bolognese uses lots of vegetables and lentils. It makes four really generous servings or six smaller portions. It freezes very well and can be used for a lasagne, pasta bake or base for veggie cottage pie– perfect if you like to go meat-free or simply fancy a change. This recipe uses a slow cooker.
- 1 medium onion
- 2 garlic cloves
- 2 medium carrots
- 1 medium courgette
- 1 red pepper
- 150 g portobello or chestnut mushrooms
- 150 g dried puy lentils
- 150 g dried red split lentils
- 400 g can chopped tomatoes
- 600 ml vegetable stock (made with 1 vegetable stock cube)
- 2 tbsp tomato purée
- 1 tsp dried oregano or mixed dried herbs
- 1 bay leaf
- flaked sea salt
- ground black pepper
- Peel and finely chop the onion, peel and crush the garlic, peel and finely grate the carrots, finely grate the courgette, deseed and finely dice the pepper and roughly chop the mushrooms. Put all the vegetables in the slow cooker.
- Put the lentils in a sieve and rinse under cold water then drain. Add to the slow cooker along with the canned tomatoes, stock, tomato purée and herbs. Season with salt and plenty of pepper. (If you are leaving the Bolognese to cook longer than 8 hours, add an extra 100ml of cold water to the pot.) Mix really well to combine the ingredients thoroughly.
- Cover with the lid and cook on HIGH for 4–5 hours or LOW for 8-10 hours until the vegetables and lentils are soft. If you get a chance, stir the bolognese halfway through the cooking time, quickly replacing the lid. Adjust the seasoning to taste and add a little extra just-boiled water if necessary, before serving.