Who doesn’t love to eat a big bowl of pasta? 😀
I’m always doing my sauce on the stove, but the other day I finally started to do it in my slow cooker (it was about time, pfff!) It taste like on the oven, your house smells delicious and you don’t need to stir or to check it, how fun is that!
These days I’m busy between my kids, all the appointments for my big girl, Fall/winter shopping, playing outside at the park before the snow starts and in 2 days I will be a godmother (I’m VERY excited about it!), my best friend will give birth to her 2nd child, a little girl.. also my husband goes back to work after all summer off on paternity leave (hehe).
1 medum onion, chopped
4 cloves garlic, minced
2 medium carrots, peeled, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 cup broccoli, chopped
3 cups diced tomatoes
(I used whole and diced them)
2 1/2 cups plain tomato sauce
1/4 cup tomato paste
2 teaspoons sugar
2 teaspoons Herbes de Provence
Salt/pepper, to taste
1/2 cup uncooked red lentils
1 cup raw spinach
In a skillet over medium heat, heat the oil and cook the onion, garlic, carrots, bell peppers and broccoli. Cook until the veggies are starting to be tender.
Place the cooked veggies (the spinach will be use only at the end) at the bottom of your slow cooker. Add all the remaining ingredients (except spinach).
Close the lid and cook on LOW for around 7 hours.
Once it’s done, add the spinach and let them cook for another 4-5 minutes.
Serve over pasta and enjoy!