Vegan Pasta Bolognese (crockpot)

Ingredients

1 cup lentils (French puy, brown or masoor dal)
1 tsp olive oil
1 medium onion, finely chopped
4 cloves garlic, minced
2 carrots, chopped into 1/4 in. pieces
3 celery stalks, chopped into 1/4 in. pieces
1 tsp salt
1/2 tsp black pepper
1 1/2 cups tomato puree
1 14 oz can whole tomatoes
2 cups vegetable stock (or water)
1 tsp dry oregano
1 tsp dry rosemary
1 chipotle chili in adobe sauce, minced
fresh parsley for garnish

Preparation

1
Soak the lentils in enough water to cover and set aside.
2
In a crockpot turned to the high setting, combine the oil, onion, garlic, carrots and celery. Add 1/2 tsp salt and half of the black pepper. Stir well and cover for 30 minutes.
3
After 30 minutes, take the lid off, stir and add lentils, both types of tomatoes, vegetable stock, dry herbs, chipotle chili, remaining black pepper and salt to taste.
4
Mix well and cover the crockpot again. Let the bolognese sauce cook for 3 hours on high or until the lentils are tender.
5
Cook the pasta according to directions. Add pasta to crockpot and stir well. Add some pasta cooking liquid if the sauce is too dry.
6
Garnish with fresh parsley and serve hot.
.

Other Names:

Substitute lentils for beef to create this healthy vegan bolognese sauce.

Added:

Tuesday, June 3, 2014 - 11:51am

Creator:

Related Cooking Videos