I’m not a chef but I do love to cook. When I changed my diet to a plant based/vegan diet, I wanted to keep those meals that I used to love so I adapted recipes to make them vegan. This bolognese is a regular feature on our table and is loved by everyone, even the meat eaters.
The order in which the ingredients go into the slow cooker doesn’t matter, that’s the joy of the slow cooker. In the video, I added the second tin of tomatoes after two hours but you could just put both in at the beginning. I kept this batch simple but you could add mushrooms or other vegetables to the recipe.
Ingredients:
2 tins tomatoes
1 stock cube with 2 cups water
2 cups red split lentils (rinse beforehand)
1 onion
3-5 carrots (approx 150g)
2 cloves of garlic
2 Tbsp red wine vinegar (balsamic works here too)
1 tsp smoked paprika
Method:
– Place all of the above ingredients into the crockpot/slow cooker or saucepan.
– Cook on high for 3 hours,opening the slow cooker will slow down the cooking time.
– Serve with pasta or courgetti
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Contact me: alittlebitlisa@gmail.com
Music:
“The only girl” by Silent Partner
Bright Wish by Kevin MacLeod is licensed under a Creative Commons Attribution licence (
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