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