Slow Cooker Lentil Bolognese
A frugal but delicious meal to warm you up in winter. This slow cooker lentil bolognese was a hit with my kids and is now on my regular meal rota.
- 1 red onion, chopped
- 1 sweet potato, chopped
- 1 portion butternut squash, chopped (about 100g)
- 2 small carrots, diced
- 1 red pepper, sliced
- 1 tin chopped tomatoes
- 2 tbsp tomato purée
- 500 ml stock made with 1 veg stock cube
- Approx 150 g red lentils
- 1 tsp Italian herbs
- 1 tsp dried basil (or use fresh and add it near the end)
- Put all the ingredients in the slow cooker and cook for 2 hours on high then 2 on low.
- Check the lentils haven’t absorbed too much water during cooking.
- Thicken by turning to high and leaving lid off if needed for last hour, or use corn flour made up as per instructions on pack if required.
- Serve with pasta or rice, with some cheese grated on the top, and a green vegetable such as broccoli.
- Freeze any extra in portions.
I’m linking up to Credit Crunch Munch from Fuss Free Flavours and Fab Food 4 All, hosted this month by Elizabeth from Elizabeth’s Kitchen Diary. Using lentils to replace meat brings the cost of this bolognese right down, and using a slow cooker is cheaper than using an oven.