Instant Pot Lentil Bolognese

A meat-free bolognese made with green lentils, carrots and tomatoes, served over spaghetti.

TIME BREAKDOWN
Prep: 15 min
Cook: 45 min
Total: 1 hour
Vegetarian
✅
Nuts
❌
Serves
4 people
Difficulty
Very Easy

Ingredients

  • 1 tbsp vegetable oil
  • 1 large onion, finely chopped
  • 2 carrots, finely diced
  • 2 celery sticks, finely diced
  • 3 cloves garlic, crushed
  • 2 tbsp tomato purée
  • 1 tsp dried oregano
  • 200g dried green or brown lentils, rinsed
  • 600ml hot vegetable stock (1 stock cube)
  • 400g tin chopped tomatoes
  • 1 tsp caster sugar
  • 300g spaghetti, to serve
  • Salt and black pepper to taste

Method

  1. Select Sauté and heat the oil. Cook the onion, carrots and celery for 5 minutes. Add the garlic, tomato purée and oregano and cook for 1 minute.

  2. Pour in the stock and scrape up any stuck-on bits from the base of the inner pot; this prevents a Burn notice. Add the lentils and stir.

  3. Pour the tinned tomatoes over the top, add the sugar and do not stir. Lock the lid, set the steam release valve to Sealing and select Pressure Cook (High) for 12 minutes.

  4. When the time is up, leave the pot to release pressure naturally for 10 minutes, then carefully turn the valve to Venting to release any remaining steam.

  5. Stir well. If the sauce is thin, select Sauté and simmer for 5 minutes until thick. Season to taste.

  6. Meanwhile, cook the spaghetti in boiling salted water following the packet instructions, drain and serve topped with the lentil bolognese.