Slow Cooker Lentil Bolognese
A rich, meaty-tasting Bolognese sauce made entirely from lentils, simmered low and slow. Freezes in batches so you always have a homemade sauce ready.
PROTEIN 18g
CALORIES 336
P:E RATIO 0.4
TIME 375m
YIELD 8
P:E 0.4
ELITE DENSITY INVENTORY LIST
ORIGINAL
VEGAN SWAP
1½ cups dried brown or green lentils, rinsed HIGH FIBER
1 can (28 oz) crushed tomatoes PRODUCE
1 can (6 oz) tomato paste PRODUCE
1 large onion, finely diced FLAVOR
2 carrots, peeled and finely diced PRODUCE
2 celery stalks, finely diced PRODUCE
4 cloves garlic, minced FLAVOR
2 cups vegetable broth FLAVOR
2 tablespoons olive oil FLAVOR
2 teaspoons Italian seasoning FLAVOR
1 teaspoon smoked paprika FLAVOR
1 bay leaf FLAVOR
Salt and pepper to taste FLAVOR
1 lb pasta of choice (for serving) CARB BASE
MEAL PREP LOGISTICS
- Storage: Refrigerate sauce for up to 6 days. Freeze in portions for up to 3 months. Store pasta separately to prevent sogginess.
- Batching: This sauce is high in soluble fiber from lentils, which helps lower LDL cholesterol.
- Reheat: Thaw overnight if frozen. Microwave sauce for 2 minutes and toss with freshly cooked pasta. Or reheat on the stovetop over medium heat for 5 minutes.
EXECUTION STEPS
01
THE MACRO PREP
Add all ingredients except pasta to the slow cooker: lentils, crushed tomatoes, tomato paste, onion, carrots, celery, garlic, broth, olive oil, Italian seasoning, smoked paprika, and bay leaf.
02
HIGH HEAT SEAR
Stir well to combine everything.
03
HIGH HEAT SEAR
Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until lentils are completely tender.
04
THE ASSEMBLY
Remove the bay leaf. Stir vigorously — some lentils will break down to create a thick, "meaty" texture.
05
STEP 5
Season with salt and pepper to taste.
06
STEP 6
Portion the sauce into containers. Cook pasta fresh when serving, or batch-cook and store separately.
PRIMARY CATEGORY
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5-DAY BEGINNER MEAL PREP PLAN ›GROCERY LIST
servings
- 1½ cups dried brown or green lentils, rinsed
- 1 can (28 oz) crushed tomatoes
- 1 can (6 oz) tomato paste
- 1 large onion, finely diced
- 2 carrots, peeled and finely diced
- 2 celery stalks, finely diced
- 4 cloves garlic, minced
- 2 cups vegetable broth
- 2 tablespoons olive oil
- 2 teaspoons Italian seasoning
- 1 teaspoon smoked paprika
- 1 bay leaf
- Salt and pepper to taste
- 1 lb pasta of choice (for serving)