Slow Cooker Lentil and Mushroom Bolognese

Step 1

In your slow cooker insert, stir together the mushrooms, celery, carrots, onion, garlic, lentils, vegetable broth, red wine, tomato paste, tomatoes, bay leaves, salt, and pepper. Cover the cooker and cook on Low heat for 8 hours.

Step 2

Remove and discard the bay leaves.

Step 3

Taste and add more salt and pepper, if needed.

Step 4

Refrigerate all leftovers in an airtight container or freeze for future use.