The lentil ragù in slow cooker is a simple recipe perfect to prepare on cold days, a comfort food to enjoy in the warmth of home. With the lentil ragù in slow cooker you can please vegan and vegetarian friends, and not only because it’s so good that everyone loves it. You can use the lentil ragù in the slow cooker for lasagna, to dress a good plate of pasta, as a side dish or served as a main course with plenty of bread for dipping. And can you imagine the convenience of the slow cooker? But be careful, lentils absorb water while cooking and the sauce might dry up too much, so in this case, I would not recommend leaving the slow cooker unattended. It’s better to keep an eye on it and if necessary, add a bit more water. Let’s see how to prepare the lentil ragù in slow cooker.
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 8People
- Cooking methods: Slow cooking
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 14 oz dried lentils (that do not require soaking)
- 1 stalk celery
- 1 carrot
- 1 red onion
- 1 teaspoon homemade vegetable bouillon (optional)
- 1 clove garlic
- 2 tablespoons extra virgin olive oil
- 1 cup water (approximately)
- 24 oz tomato puree
- to taste basil
Tools
- 1 Strainer
- 1 Cutting Board
- 1 Knife kitchen
- 1 Chopper
- 1 High-edged Casserole
- 1 Slow cooker Crock-Pot
Steps
Check the lentils by spreading them on a tray: a visual check is essential because there may be small stones or impurities. Then rinse them well under running water. Finely chop the onion, celery, and carrot (you can use a knife, but for a fine soffritto as I prefer it for this recipe, it’s better to use a blender). In a large casserole, heat the oil and let the garlic infuse. When the garlic is golden, add the chopped vegetables and let them infuse for a few minutes over moderate heat, stirring often. Add the lentils and stir again for a few minutes. Remove the garlic clove, transfer everything to the slow cooker, and add the vegetable bouillon (I prepare it at home, but you can use the classic bouillon cube or vegetable broth if you have it already prepared and leftover from other preparations) and water (it is not necessary if using broth). Also pour in the tomato puree, basil, and adjust the salt (you won’t find it among the ingredients because I didn’t add it, as the homemade vegetable bouillon provides enough flavor for us). Set the slow cooker on HIGH for five hours, adding a bit of water or broth as it gets absorbed. Once ready, you can use your ragù as you prefer.
