Lentil and Mushroom Spaghetti Sauce

  • Preparation 40 MIN
    Cooking 6 H
    Other 8 H
  • Servings 1
  • Makes Makes 8 cups (2 litres)
  • Freezes
Meaty lentils, finely chopped mushrooms and just the right amount of garlic make for a toothsome, tangy spaghetti sauce that tastes like it simmered on the stove all day. Meat-free, you say? Do yourself a favour and don’t even mention it.



  1. In a large non-stick skillet over high heat, brown the mushrooms, onion and garlic in the oil. Transfer to the slow cooker.
  2. Add the vegetables, lentils, tomato sauce and broth. Season with salt and pepper and mix thoroughly. Cover and cook on Low for 6 hours. It can be maintained on Warm for up to 8 hours.
  3. Delicious over pasta, but also with stuffed eggplant or baked potatoes.

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Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

Pour 125 ml (1/2 tasse)

Content % Daily Value
Calories 95  
Total Fat 2 g  
Saturated Fat 0 g  
Sodium (salt) 195 mg  
Carbohydrates 14 g  
Fibre 3 g  
Protein 5 g