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Chanty

Instant Pot Lentil Bolognese

Lentils, onion, carrots, mushrooms, marinara sauce, Italian seasoning, plant based protein
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Natural release time 20 minutes
Total Time 35 minutes
Servings: 6
Course: Dinner, Main Course
Cuisine: American, Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 onion diced
  • 4 oz mushrooms diced small I use crimini
  • 1 tbsp oil or veggie broth for sautéing
  • 4 cloves garlic minced
  • 2 carrots diced
  • 1 25-30 oz jar marinara sauce
  • 1 cup brown lentils rinsed and sorted
  • 1 tsp Italian seasoning
  • 1/4 tsp red pepper flakes optional
  • 3/4 cup plant based pea protein crumbles optional, for extra protein and meaty texture
  • 2 cups water or veggie broth

Equipment

  • 1 Instant Pot or other electric pressure cooker

Method
 

  1. 1. Turn the Instant Pot to "saute" mode and wait for it to warm up. Add in the onions and mushrooms and let those cook for 3-4 minutes.
  2. 2. Add in the rest of the ingredients and stir. Press "cancel" to shut off "sauté" mode, then press "pressure cook" or "manual" for 10 minutes. When the timer goes off do a natural release for another 20 minutes, then release the rest of the pressure manually. Serve on top of your favorite cooked pasta, in a lasagna, or any other recipe that requires a meat sauce.

Notes

I use the brand "Plant Boss" or "Plant Basics" pea protein crumbles for extra protein and to add a chewy/ meaty texture in this recipe. You can find them on Amazon or health food grocery stores like Sprouts or Whole Foods. Another sub would be TVP, or just omit completely and it wont effect the final result.