Slow Cooker Pasta with Lentils & Red Peppers

Liana Werner-Gray

by | Read time: 1 minute

Your short list of must-make weekly meals is missing something: this slow cooker pasta. This easy, hands-off recipe is incredibly easy to prepare. You simply slice, dice and toss ingredients into your crockpot. That’s it! Plus, with only one pot used for cooking, cleanup is a breeze! It’s also made without gluten, dairy, soy or nuts, so even those with sensitive stomachs can eat up!

Slow Cooker Pasta with Lentils & Red Peppers on White Plate |

Serves 4-6


1 cup Vitacost Red Lentils
1 box (12 oz) Explore Cuisine Brown Rice Fusilli
2 red peppers, sliced
2 sticks celery, diced
3 garlic cloves, diced
1 brown onion, sliced
3 cups vegetable stock  
2 Tbsp. olive oil
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/2 tsp. dried sage
1/2 tsp. dried thyme
1/3 tsp. dried rosemary
1/2 tsp. Redmond Real Salt
1/4 tsp. black pepper
Dash cayenne pepper


  1. In a slow cooker, combine all ingredients except for the brown rice pasta. Set to high and cook for 1 hour.
  2. Add pasta, reduce heat to medium-high and cook 20 more minutes.