I’ve flagged a few recipes for lentil ragu that I wanted to try, but it wasn’t until I found one that could be done in the slow cooker that I decided to make it. Who wants to stand over a hot stove of bubbling hot soup for any length of time? Not me. This was very easy to throw together and the kitchen smelled amazing all day. This is the original recipe I referred to, tweaking it slightly and probably messing up some measurements in my conversion of ml to ounces and grams to cups.
1 onion, diced
3 carrots, peeled and diced
1 package white mushrooms, sliced
5 celery stalks, diced
1 red bell pepper, diced
28oz can diced tomatoes and liquid
6oz tomato paste
7 fl oz vegetable broth
2T worcestershire sauce
1T mixed dried herbs (like a 21 season blend)
1 cup dry green lentils
4 fl oz red wine
salt to taste
Set in slow cooker on low for 7 hours, stirring every few hours.
Meanwhile, cook pasta according to package directions. We used a brown rice quinoa spaghetti to mix things up on the pasta front.
I couldn’t get over how rich and meaty this sauce turned out. The flavor and texture reminded me of meat sauce I ate years and years ago, and I love my tomato sauce to be super chunky. I’m filing this recipe under: Make again very, very soon.
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