Slow Cooker Lentil and Mushroom Bolognese

• portions: 8 servings

Ingrédients

8 ounces cremini or baby bella mushrooms (finely chopped)

½ cup celery (finely chopped)

½ cup carrots (finely chopped)

1 small onion (finely chopped)

4 garlic cloves (minced)

1 cup small dried green lentils

2 cup low sodium vegetable broth

½ cup red wine

2 tablespoons tomato paste

1, 28 ounce can crushed tomatoes

1 Tablespoon dried oregano

¼ teaspoon of nutmeg

¼ teaspoon red pepper flakes

1 teaspoon salt

Freshly ground black pepper

Garnish: basil and parmesan cheese

Instructions

Combine mushrooms, celery, carrots, onion, garlic, lentils, vegetable broth, wine, tomato paste, crushed tomatoes, oregano, nutmeg, red pepper flakes, salt and pepper in your slow cooker.

Cook on low for 8 hours ( it will not take the entire time to cook - should be ready by 5-6 hours).

Taste and adjust seasonings adding more salt and pepper.

Serve over your favorite pasta and garnish with basil and parmesan.