Lentil Bolognese with Spaghetti
Rich and flavorful Lentil Bolognese sauce served with spaghetti. This vegan and gluten free bolognese with lentils recipe is ideal for comforting weeknight dinner full of meaty plant protein.
Servings: 6 cups
Calories: 350kcal
Cost: $5
Ingredients
- 1 Tablespoon olive oil
- 1 cup dry lentils rinsed
- 1 ( 20 ounce) can tomato sauce I prefer fire roasted
- 1 medium onion finely chopped
- 1 cup celery finely chopped
- 1 cup carrots finely chopped
- 1 cup mushrooms finely chopped
- 4 cloves garlic minced
- 1 Tablespoon Italian Seasoning
- ⅛ teaspoon Salt and fresh ground black pepper to taste
- ¼ cup walnuts crushed
- 1 Tablespoon Balsamic Vinegar
- ¾ cup water
Optional Ingredients
- ⅙ teaspoon fresh basil leaves finely chopped
- ½ cup red wine
- ⅛ teaspoon Red chili pepper flakes adjust per taste
- ¼ cup parmesan cheese choose plant based for vegan
For Serving
- 1 (12 oz) Spaghetti or cooked pasta
Instructions
- Heat a large cooking pot over medium-high heat, add the olive oil. Add the chopped onion, celery, and carrots and season with salt and pepper. Sauté for 5 minutes until the vegetables are soft.
- Add the mushrooms and garlic. Cook for 4 to 5 minutes, so the mushrooms start to release the water. Add the red wine and let it sizzle. Add the crushed tomatoes and Italian Seasoning. Mix everything well.
- Add the lentils, crushed walnuts, water, red chili flakes (if using) to the pot. Bring it boil on high heat. Then reduce the heat, cover the pot and let it simmer until most of the liquid has evaporated. Check the tenderness of lentils by pressing the spatula. When lentils are cooked , turn off the heat. Stir in balsamic vinegar. Gently stir everything together.
- Serve the Lentil Bolognese sauce over cooked spaghetti. Top with fresh chopped basil, parmesan cheese and red pepper flakes. Bon Appetit!!
How to Make Instant Pot Lentil Bolognese
- Press the SAUTE button on your Instant Pot and add the olive oil. Add chopped onion, celery, mushrooms and carrots and season with salt and pepper. Sauté for few minutes until the vegetables are soft.
- Add minced garlic and red wine ( if using) and let it sizzle. Now add the crushed tomatoes and Italian Seasoning. Mix everything well.
- Add the lentils, crushed walnuts, water, red pepper flakes (if using) to the Instant Pot. Close the lid. Set the valve to SEALING. Choose MANUAL or PRESSURE COOK setting for 10 minutes. Now is a good time to cook your pasta.
- When the InstantPot beeps after it's done cooking, allow the pressure to release naturally for 10 minutes. Open the lid. Add balsamic Vinegar. Gently stir everything.
- Serve the Lentil Bolognese sauce over cooked pasta or spaghetti. Top with fresh chopped basil, parmesan cheese and red pepper flakes. Bon Appetit!!
Notes
This sauce stays fresh and tastes well even after few days of making. Flavors intensify even better actually. So you can refrigerate it for 3-4 days and freeze it for couple weeks. You can easily double the recipe.
Nutrition
Serving: 1cup | Calories: 350kcal | Carbohydrates: 64g | Protein: 16g | Fat: 4g | Sodium: 390mg | Fiber: 10g | Sugar: 12g