Vegan Pasta Bolognese (crockpot)
By: Peggi Gell
Published: Tuesday, June 3, 2014 - 11:51am

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.