Ingredients

The following ingredients have 5 Servings
  • 1 cup red lentils
  • 1/4 cup olive oil
  • 1 large eggplant (Skin removed and roughly chopped)
  • 3 cups tomato sauce
  • 1 cauliflower ((medium-sized))
  • 6 cloves garlic (roughly chopped)
  • 3 cup water
  • 1/4 onion (finely diced)
  • 2 Tbsp salt (+ 2 more tsp of salt (optional))
  • 1/4 cup dried oregano
  • 1/4 cup dried parsley
  • 3 Roma tomatoes (thinly sliced)
  • 1.5 cup penne pasta (uncooked)

Instruction

  • In the slow cooker, add all the ingredients (except the pasta) in the order listed above
  • Set it on high and let it cook for 9 hours or 11 hours on low. I made sure I stirred it occasionally.
  • When there it half hour left in the cooking process, add uncooked penne to the slow cooker.  *** See notes
  • Keep it on warm setting and serve this vegan bolognese with garlic bread