Slow Cooker Lentil & Mushroom Ragu

Name: Slow Cooker Lentil & Mushroom Ragu
Prep time: 10 min
Cook time: 250 min
Total time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 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

A delicious, super budget friendly veg-packed pasta dish for the whole family to enjoy.

4 H 10 Mins

Cooking Time
easy

Difficulty
10 Mins

Prep Time
4 People

Serves

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

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