This Instant Pot lentil bolognese is an easy, fiber-filled, high-protein dinner for any day of the week. Not only can you cook this vegetarian bolognese in just over 30 minutes, but you can set it and forget it while working on something else! Therefore, allowing you to settle down for the evening and enjoy your Italian feast with your family.
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What Is Lentil Bolognese?
Bolognese is a famous meat-heavy Italian sauce that chefs typically pair with tagliatelle pasta, which has a wide, flat surface to hold more of the sauce and meat, or in this case – lentils.
Lentils may not be part of the traditional recipe. However, they are a tasty vegetarian alternative to meat that offers 12g of protein per ½ cup serving!
Dry lentils are also an affordable option to enjoy on a meat-free Monday or as part of your weekly meal plan as a vegetarian or flexitarian.
Why You’ll Love This Recipe
- Vegetarian-friendly
- High-protein
- Lots of fiber
- Packed with nutrients including potassium, folate, iron, and manganese
- A budget-friendly alternative to a meat-based bolognese
- Packed with flavor from the onion, garlic, dried and fresh herbs, and balsamic vinegar
- This recipe makes it easy for your kids to eat more veggies as the celery, onion, and carrot can be finely diced and disguised in the sauce!
Instant Pot Lentil Bolognese Ingredients
Swap out a ready-made jar of marinara sauce and minced meat for this gorgeous Instant Pot lentil bolognese recipe.
For this recipe, you will need:
- Olive Oil: Extra virgin olive oil is the least processed olive oil and contains antioxidants and vitamins.
- Yellow Onion and Garlic add the umami flavor and provide nutritional benefits, including enhancing the availability of iron and zinc in the other ingredients.
- Celery and carrot provide sweetness and an aromatic flavor to the bolognese sauce.
- Dried Oregano and Thyme: These dried herbs provide those classic Italian flavors.
- Tomato Paste and Crushed Tomatoes: Of course, it wouldn’t be a bolognese sauce without two types of tomatoes! I recommend using tomato paste from a tube (the canned version can be slightly metallic in flavor).
- Veggie Broth: Enhance the dish’s flavor and add a little salt with a veggie broth instead of just water.
- Red Lentils are a type of legume with a mild, sweet flavor. They are rich in folate, iron, and an excellent source of protein!
- Walnuts help increase this recipe’s healthy fat content while providing an earthy, nutty undertone to the sauce’s flavor.
- Balsamic vinegar: use high-quality balsamic vinegar for best results.
- Tagliatelle Pasta: Tagliatelle pasta is the most authentic shape for this dish.
- Fresh Parsley and/or Basil: Finally, always top your bolognese with some fresh Italian herbs to bring the dish to life and add some color before serving.
Instant Pot Lentil Bolognese Tips And Tricks
- Use an immersion blender to get a more delicate sauce to hide the veggies so that even the fussiest kids can’t detect their presence.
- Use chickpea pasta to make this recipe higher in protein and gluten-free.
- Add one teaspoon of brown coconut sugar if you’re craving a little something extra sweet!
- Make this recipe gluten-free by switching out the pasta and using a gluten-free veggie broth.
What To Serve With Lentil Bolognese
- Garlic bread.
- Top with fresh parsley or basil, freshly grated Parmesan or Pecorino Romano cheese, or a vegan alternative such as the Violife vegan Parmesan.
- Drizzle the lentil bolognese over nachos with cheese, green onions, and jalapeños. Then pop in the oven for a few minutes until the cheese has melted. Serve immediately with guacamole.
- Of course, it wouldn’t hurt to pair this dinner with a glass of high acidity red wine such as a Pinot Noir.
Instant Pot Lentil Bolognese Recipe
Ingredients
Servings: 2 to 4 (depending on portion sizes)
- 1 tbsp olive oil
- 1/2 a yellow onion (diced)
- 2 cloves of garlic (minced)
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1 stalk of celery (diced)
- 1 carrot (diced)
- 1/2 a tube of tomato paste
- 1 1/2 cups of veggie broth (gluten-free)
- 1/2 cup of red lentils (rinsed)
- 2 tbsp walnuts (finely chopped)
- 1 (7.5 oz) can of crushed tomatoes
- 1 tbsp balsamic vinegar
- 4 to 6 ounces tagliatelle pasta (gluten-free)
- garnish with parsley and/or basil
Cookware and Tools
Instant Pot Lentil Bolognese (Step-by-Step)
Step 1. Cook the Onions
On “Saute” mode, add olive oil until it’s hot but not smoking. Cook the onions until they’ve softened and are slightly browned.
Then, add the celery, carrot, garlic, oregano, and thyme. Cook for about 5 minutes, then add in the tomato paste. Stir until all of the ingredients are combined.
Step 2. Add Remaining Ingredients
Finally, add the veggie broth, red lentils, walnuts, and crushed tomatoes. Stir to ensure all of the ingredients are evenly mixed.
Step 3. Cook the Lentil Bolognese and Pasta
Set the Instant Pot to Pressure Cook (or Manual) on High Normal for 20 minutes. While the Instant Pot is cooking the lentil bolognese, this would be a good time to cook your pasta according to its packaging. Once the Instant Pot beeps, allow it to naturally release pressure for about 10 minutes.
Remove the lid and stir in balsamic vinegar and season with salt and pepper to taste. Serve immediately over your cooked pasta and garnish with fresh parsley and/or basil!
Storage And Reheating
Cool the sauce completely, then keep your lentil bolognese in an airtight container in the fridge for up to 5 days. I recommend cooking your tagliatelle pasta fresh on the day as it can become stiff and stuck together in the refrigerator after several days.
If you prefer to meal prep in advance, you can freeze this recipe in an airtight container or freezer-safe ziplock bag for up to 2 months. Then, simply defrost by leaving the container/bag out overnight or for about 6 hours throughout the day.
Reheat the bolognese in a saucepan over medium heat until piping hot throughout. You might also like to add 2-3tbsp of your starchy pasta water while cooking to revive the sauce and make it slightly thinner.
Frequently Asked Questions
1. What’s the difference between Bolognese sauce and pasta sauce?
Bolognese sauce is pasta made with minced meat (or a meat alternative) and served with tagliatelle, ribbon, or tube-shaped pasta.
Bolognese tastes rich and more complex, while a marinara sauce is more acidic and sharp.
2. What’s the difference between pasta sauce and pizza sauce?
As pasta sauce is served onto cooked pasta, the sauce is pre-cooked. However, pizza sauce will be slightly raw and then finish the cooking process once combined with the dough and placed in the oven.
Pasta sauce is also slightly thinner and may be chunkier than pizza sauce.
3. Is Bolognese Italian?
Bolognese, formally known as ragù alla bolognese, is an Italian dish typically served with tagliatelle. Traditionally, the sauce is meat-based with beef or veal chopped by hand with a knife.
Although the name suggests it was created in Bologna, Italy, there is no historical reference to this origin. However, Bologna is home to tasty Italian foods like Lasange, Tagliatelle, and Tortellini.
Additions and Substitutions
- Swap pasta for spaghetti squash, zucchini, or cauliflower rice for a low-carb alternative.
- Add mushrooms and red wine to enhance the sauce and tweak it to your taste preferences.
- Use peas instead of walnuts.
- Choose a gluten-free pasta and wheat-free veggie broth to make this recipe suitable for those avoiding gluten in their diet.
- Experiment with green or brown lentils. You may need to soak them in hot water for 30 minutes before cooking or cook for 5 or 10 minutes as they tend to be slightly firmer. Still, they will work well in this recipe if you don’t have red lentils to hand.
The Takeaway
Enjoy this hearty Instant Pot lentil bolognese any night during the week and fuel up after a long day at work or school. This is one of my favorite recipes during the winter for its warming, homey qualities. However, you can enjoy this recipe all year round as the herbs and tomatoes bring freshness to the dish.
Recipes You May Also Like:
- The Most Delicious Instant Pot Vegan Chili You’ll Ever Make
- Creamy Roasted Butternut Squash Soup
- Crispy Roasted Brussels Sprouts with Garlic
Did you make this recipe? Please leave a comment and star rating below! I’d love to hear from you.
The Most Hearty Instant Pot Lentil Bolognese You’ll Make
Ingredients
- 1 tbsp olive oil
- 1/2 yellow onion (diced)
- 2 cloves garlic (minced)
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1 stalk celery (diced)
- 1 carrot (diced)
- 1/2 tube tomato paste
- 1 1/2 cups veggie broth (gluten-free)
- 1/2 cup red lentils (rinsed)
- 2 tbsp walnuts (finely chopped)
- 7.5 ounces can of crushed tomatoes
- 1 tbsp balsamic vinegar
- 4 to 6 ounces tagliatelle pasta (gluten-free)
- garnish with parsley and/or basil
Instructions
- On “Saute” mode, add olive oil until it’s hot but not smoking. Cook the onions until they’ve softened and are slightly browned.
- Then, add the celery, carrot, garlic, oregano, and thyme. Cook for about 5 minutes, then add in the tomato paste. Stir until all of the ingredients are combined.
- Finally, add the veggie broth, red lentils, walnuts, and crushed tomatoes. Stir to ensure all of the ingredients are evenly mixed.
- Set the Instant Pot to Pressure Cook (or Manual) on High Normal for 20 minutes. While the Instant Pot is cooking the lentil bolognese, this would be a good time to cook your pasta according to its packaging. Once the Instant Pot beeps, allow it to naturally release pressure for about 10 minutes.
- Remove the lid and stir in balsamic vinegar and season with salt and pepper to taste. Serve immediately over your cooked pasta and garnish with fresh parsley and/or basil!
Hello,
Interesting recipe! I’d love to try it, but are you absolutely sure about 20 mins on instant pot pressure cook high? i think either this must be a typo. I have lentils that are complete mush after a handful of minutes. Comparing to other red lentils recipes, something between 5-10 minutes seems a lot more likely. Is this a typo or is there a legitimate reason you pressure cook it for this long?
Hi AJ! I’ve tested this recipe with cooking the lentils for that long, and I actually prefer for it to be on the softer side. You can absolutely minimize the time if you prefer for it to be a little more firm. I think it’s personal preference. 🙂