Slow Cooker Lentil Bolognese

• Produce

  • 2 tbsp Basil, dried
  • 1 Bay leaf
  • 2 Carrots
  • 3 Celery stalks
  • 8 Garlic cloves
  • 2 tsp Parsley, dried
  • 1 Sweet onion, large
  • 2 28-ounce cans Tomatoes

• Canned Goods

  • 3 tbsp Bouillon powder

• Baking & Spices

  • 1/2 tsp Red pepper flakes
  • 1 tsp Salt, Coarse
  • 1 Salt & pepper

• Liquids

  • 5 cups Water

• Other

  • 1 16-ounce bag Dried lentils, rinsed and picked through

Found on simplywhisked.com

Description

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
• ½ - 1 teaspoon crushed red pepper flakes

Directions

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