Name: Instant Pot Lentil Bolognese Sauce: A Hearty, Plant-Based Twist on a Classic
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 cup dried green or brown lentils: Lentils are the heart of this Bolognese, providing a meaty texture and a good amount of plant-based protein.; 1 tablespoon olive oil: Used for sautéing the vegetables and enhancing the flavor of the sauce.; 1 onion, chopped: Adds sweetness and depth to the sauce.; 2 carrots, peeled and diced: For a touch of sweetness and earthy flavor.; 2 celery stalks, diced: Contributes a savory, slightly peppery flavor.; 4 cloves garlic, minced: Provides a fragrant, savory base for the sauce.; 1 can (14.5 oz) crushed tomatoes: The rich base of your sauce, adding acidity and body.; 2 tablespoons tomato paste: Intensifies the tomato flavor and thickens the sauce.; 1 cup red wine (optional but recommended): Adds depth and complexity to the sauce. If you prefer to skip the wine, you can substitute vegetable broth or water.; 1 ½ cups vegetable broth: For the liquid base of the sauce and to help cook the lentils.; 1 teaspoon dried oregano: Adds a classic Italian flavor to the sauce.; 1 teaspoon dried basil: Complements the oregano and gives the sauce a fresh, herbaceous flavor.; 1 bay leaf: Adds depth and fragrance to the sauce as it cooks.; ½ teaspoon salt (or to taste): For seasoning the sauce and balancing the flavors.; Freshly ground black pepper: To taste, for seasoning.; 1 tablespoon balsamic vinegar: Adds a touch of acidity and sweetness, rounding out the flavors of the sauce.; Fresh parsley or basil for garnish: Optional but adds a fresh pop of color and flavor to the final dish.; Pasta of choice (spaghetti, penne, or rigatoni): For serving the Bolognese sauce.

Description

Instant Pot Lentil Bolognese Sauce is a flavorful and hearty plant-based alternative to traditional meat-based Bolognese. Using lentils as a base, this recipe is rich in protein and fiber, offering a filling, nutritious meal without the heaviness of meat. The Instant Pot makes the cooking process incredibly quick, infusing the sauce with deep, savory flavors in just 30 minutes. With tomatoes, onions, garlic, and a medley of herbs, this sauce is as rich and comforting as its meaty counterpart. Perfect for those following a vegetarian or vegan diet, this Lentil Bolognese sauce can be served with pasta, on top of roasted vegetables, or used in a variety of other dishes. It’s a deliciously hearty, healthy, and versatile meal that everyone will love.

Ingredients

Scale

1 cup dried green or brown lentils: Lentils are the heart of this Bolognese, providing a meaty texture and a good amount of plant-based protein.
1 tablespoon olive oil: Used for sautéing the vegetables and enhancing the flavor of the sauce.
1 onion, chopped: Adds sweetness and depth to the sauce.
2 carrots, peeled and diced: For a touch of sweetness and earthy flavor.
2 celery stalks, diced: Contributes a savory, slightly peppery flavor.
4 cloves garlic, minced: Provides a fragrant, savory base for the sauce.
1 can (14.5 oz) crushed tomatoes: The rich base of your sauce, adding acidity and body.
2 tablespoons tomato paste: Intensifies the tomato flavor and thickens the sauce.
1 cup red wine (optional but recommended): Adds depth and complexity to the sauce. If you prefer to skip the wine, you can substitute vegetable broth or water.
1 ½ cups vegetable broth: For the liquid base of the sauce and to help cook the lentils.
1 teaspoon dried oregano: Adds a classic Italian flavor to the sauce.
1 teaspoon dried basil: Complements the oregano and gives the sauce a fresh, herbaceous flavor.
1 bay leaf: Adds depth and fragrance to the sauce as it cooks.
½ teaspoon salt (or to taste): For seasoning the sauce and balancing the flavors.
Freshly ground black pepper: To taste, for seasoning.
1 tablespoon balsamic vinegar: Adds a touch of acidity and sweetness, rounding out the flavors of the sauce.
Fresh parsley or basil for garnish: Optional but adds a fresh pop of color and flavor to the final dish.
Pasta of choice (spaghetti, penne, or rigatoni): For serving the Bolognese sauce.

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Instructions

Step 1: Sauté the Vegetables

Start by turning your Instant Pot to the “Sauté” function. Add the olive oil and let it heat up for a minute. Then add the chopped onions, carrots, and celery. Sauté the vegetables for 5-7 minutes until they begin to soften and the onions turn translucent. Add the garlic and cook for another minute until fragrant.

Step 2: Deglaze the Pot

Once the vegetables are softened, pour in the red wine (if using) to deglaze the pot. Scrape any browned bits off the bottom of the pot with a wooden spoon. This helps to infuse the sauce with rich flavor.

Step 3: Add the Lentils and Liquid

Add the dried lentils, crushed tomatoes, tomato paste, vegetable broth, oregano, basil, bay leaf, and salt and pepper to the Instant Pot. Stir everything together until well combined.

Step 4: Cook the Sauce

Secure the lid on the Instant Pot and set the valve to “Sealing.” Cancel the sauté function and select the “Manual” or “Pressure Cook” function. Set the cook time for 15 minutes on high pressure. Once the cook time is complete, allow the Instant Pot to naturally release pressure for 10 minutes, then carefully switch the valve to “Venting” to release any remaining pressure.

Step 5: Stir and Adjust the Seasoning

Open the lid and give the sauce a good stir. If the sauce is too thick, add a splash of vegetable broth to reach your desired consistency. Taste and adjust the seasoning with more salt, pepper, or a drizzle of balsamic vinegar for additional acidity and depth.

Step 6: Serve and Garnish

Serve the lentil Bolognese sauce over your favorite cooked pasta. Sprinkle with fresh herbs like basil or parsley for garnish. If desired, top with a sprinkle of nutritional yeast for a cheesy flavor or vegan Parmesan.

Prep Time: 10 minutes
Cook Time: 20 minutes

Nutrition

Calories: 240 kcal
Fat: 5g
Carbohydrates: 40g
Protein: 14g