Instant Pot Vegan Lentil Bolognese

lentil Bolognese mixed in spaghetti and picked with a fork.

Instant Pot Vegan Lentil Bolognese

Bold, thick and flavorful this Instant Pot Vegan Lentil Bolognese is meaty and chewy with umami flavors. It’s a protein packed easy family friendly meal for any busy weeknight.

Course Main Course

Cuisine Italian

Keyword how to make vegan lentil bolognese, instant pot lentil bolognese, lentil bolognese, lentil bolognese recipe, spaghetti bolognese, vegan bolognese, vegan bolognese sauce

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 540kcal

Author Gunjan

Ingredients

1 tbsp olive oil
2 tsp minced garlic
1 cup chopped onion
1 tsp dried thyme
1 tsp dried basil
1 cup chopped walnuts
15 oz canned crushed tomatoes
1 tsp crushed red chili flakes
1 tbsp ketchup
1/2 cup rinsed brown/green lentils
1/2 cup rinsed red lentils
1 cup vegetable broth
salt to taste
freshly ground black pepper
2 cups unsweetened coconut milk (tetra pack)
4 cups cooked spaghetti
2-3 tbsp chopped fresh parsley

Instructions

Turn on your instant pot at sauté mode and heat olive oil in the inner pot of the instant pot.
Add garlic and onions to it and sauté until raw aroma disappears and is translucent.
Add thyme, basil and walnuts and mix it well.
Next, add crushed tomatoes followed by chili flakes and ketchup. Cook for few minutes until the tomatoes start to thicken. Toss in the red and brown lentils. Mix it well.
Stir in vegetable broth, salt, and pepper. Cancel the sauté mode and close the lid. Seal the valve and turn it on at high manual for 10 minutes. Once done, release the pressure and open the lid.
Add coconut milk to it and cook for 1 minute at sauté mode. Stir again and turn it off. Let it rest for few minutes with the lid lightly closed. This helps in thickening the Bolognese sauce.
Remove the lid and mix it again. Ladle it over the cooked spaghetti and garnish with fresh parsley. Enjoy!

Notes

Make sure to rinse red and brown lentils together in a colander and keep it aside before starting the recipe. This helps in soaking the lentils for a while.
You may use any pasta of your choice with this Bolognese sauce.
I used unsweetened coconut milk from tetra pack which comes in a beverage form to keep this recipe light but you may use canned unsweetened and lightened coconut milk too for this recipe. If you use canned coconut milk then start with 1 cup and stir. Check its consistency and then gradually add more coconut milk as per your desired consistency. Make sure that coconut milk does not overpower the taste of Bolognese.
The sauce should not be runny and more on a thicker side and yet easy to mix the pasta with it.
Store the leftover Bolognese sauce before mixing it with pasta in the refrigerator in a container for about 2 weeks.
Warm it well on a stove top. If it gets too thick add a little vegetable broth (depending on your choice of consistency for the sauce) and adjust salt and pepper and pour it over your pasta/spaghetti.
You may also warm it in the microwave. Heat it for 1 minute. take it out and stir in little vegetable broth. Heat it again for 30 seconds. Adjust salt and pepper and enjoy.
Nutritional info without spaghetti: Cal-364kcal fat-20g carb-35g protein-15g. This will vary depending on the quantity and type of pasta you use for this recipe. It will also vary if you use canned coconut milk.

Nutrition