Mushroom and Lentil Bolognese

Slow Cooker Lentil & Mushroom Ragu

A delicious, super budget friendly veg-packed pasta dish for the whole family to enjoy.
  • 4 H 10 Mins

    Cooking Time

  • easy


  • 10 Mins

    Prep Time

  • 4 People


  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 1 large carrot, finely chopped
  • 400 g Swiss brown mushrooms, thickly sliced
  • 1 cup dried green lentils
  • 400 g canned diced tomatoes
  • 1/4 cup tomato paste
  • 1 x 44 g sachet Continental Seasoning Sensations Italian Lamb Shanks
  • 3 cups (750mL) water
  • 2 tablespoons chopped continental parsley
  • cooked pappardelle pasta, or fetuccine pasta, to serve

  1. Heat 1 tablespoon oil in a large non-stick frying pan over medium heat. Cook onion and carrot for 5 minutes, stirring occasionally, or until softened. Transfer to inner bowl of slow cooker.

  2. Add remaining oil to pan. Increase heat to medium high. Cook mushrooms, stirring occasionally, for 4 minutes or until golden and slightly softened. Transfer to bowl of slow cooker. Stir in lentils.

  3. Combine canned tomatoes, tomato paste and seasoning mix in a jug. Pour over lentil mixture. Add water, stir to combine. Cover and cook for 3-4 hours HIGH and 6-7 hours LOW.

  4. Sprinkle mushroom lentil bolognese with chopped parsley. Serve with pasta and parmesan cheese.

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