Lentil bolognese is a hearty, healthy red sauce with lentils, mushrooms and all the rich flavor of traditional bolognese. An easy high-protein vegan meal, made in your Instant Pot!
When you're in the mood for a hearty pasta sauce, like Instant Pot bolognese, but you're not in the mood for the heaviness of meat, then this lentil bolognese pasta sauce is for you. It's flavorful, versatile, plant-based and easy to make in your Instant Pot.
Lentil bolognese is lighter than meat sauce, but has all the rich flavors and ingredients of traditional Italian bolognese, like tomato, garlic, oregano and mushrooms. It's delicious with a mountain of parmesan (or vegan cheese) sprinkled on top and lots of fresh basil!
Jump to:
How to Serve Vegan Bolognese
You'll love this lentil bolognese over your favorite pasta, but this versatile sauce can be served in many different ways.
Serve lentil bolognese over:
- Rice
- Instant Pot Quinoa or Instant Pot farro
- Spaghetti squash
- Baked potatoes
- Gnocchi
- Oven-baked polenta
- Cauliflower rice
Red or Brown Lentils?
I use brown (or green) lentils for this recipe. They hold their shape and give the sauce more texture.
How Much Water Should I Add to the Instant Pot?
Some Instant Pot lentil bolognese recipes add less water than I do. However, I've found that using less water makes the sauce too thick and dry, and the sauce doesn't blend well into pasta. And, you're more likely to get a "burn notice" if there isn't enough liquid in the Instant pot.
Also, lentils continue to absorb liquid after cooking so the sauce will naturally thicken the longer it sits. This is especially true with leftover lentil bolognese that you keep in the fridge for several days.
However, if you like a thicker sauce you can add less water or simmer the sauce after it's cooked to thicken it up.
Can I Freeze Cooked Lentils?
Absolutely, this sauce freezes really well. I love that this recipe feeds a crowd (8 servings) or you can bank on leftovers.
You can freeze a large portion or smaller individual portions that can be heated up for lunch.
More Plant-Based Family Meals
IF YOU TRY THIS RECIPE, LET ME KNOW HOW IT TURNED OUT. PLEASE COMMENT BELOW AND LEAVE SOME STARS — THANKS! I APPRECIATE YOUR FEEDBACK!
Print📖 Recipe
Lentil Bolognese Recipe
Lentil bolognese is a hearty, healthy red sauce with lentils, mushrooms and all the rich flavor of traditional bolognese. An easy high-protein vegan meal, made in your Instant Pot!
Serve lentil bolognese over your favorite pasta, or serve it over rice, spaghetti squash or baked potatoes.
Total Instant Pot Cooking Time: 15 minutes to reach pressure + 15 minutes to cook + natural release
- Prep Time: 20
- Cook Time: 25
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: pasta
- Method: Instant Pot
- Cuisine: Italian American
- Diet: Vegan
Ingredients
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 1 carrot, finely chopped or grated
- 1 celery stalk, finely chopped
- 4 garlic cloves, finely chopped
- 16 ounces mushrooms, thinly sliced
- 2 tablespoons balsamic vinegar
- 1 28-ounce can tomato sauce or crushed tomatoes or your favorite jar of pasta sauce
- 3 ¼ cups water
- 1 ¼ cups (8 ounces) green or brown lentils
- ¾ teaspoon salt
- 1 teaspoon dried oregano or Italian seasoning
- 1 small bay leaf (or break a larger leaf in half)
- 1 small sprig rosemary (optional)
- Fresh basil, to finish the dish
- Parmesan cheese or vegan cheese
Instructions
- Press the Saute button on the Instant Pot. Warm the olive oil, then add onion, carrot, celery and garlic. Saute 3 to 5 minutes.
- Add half of the mushrooms and mix well into the onion mixture. Make sure to scrape the bottom of the pot, loosening any bits of onion that have stuck.
- When the mushrooms have wilted and cooked down a little (2 minutes) add the remaining mushrooms and saute about 3 minutes more, stirring occasionally, until all of the mushrooms are soft. Season with salt and pepper.
- Add balsamic vinegar, tomato sauce, water, lentils, salt, oregano and bay leaf. Mix well.
- Secure the lid. Make sure the steam release valve is in the sealed position. Cook on high pressure for 15 minutes.
- When the cooking time is complete, let the Instant Pot release pressure naturally (this will take 15 to 20 minutes).
- Mix well, add salt to taste. Make sure to add fresh basil and grated cheese before serving.
Recipe Note: The lentil bolognese might seem watery at first, but this is fine - you don’t want the sauce too thick or it won’t blend well into pasta. Also, as the sauce sits the lentils will continue to absorb some of the water and the sauce will thicken, especially if kept a day or two in the refrigerator. However, if you prefer a thicker sauce, you can simmer the sauce after it cooks to thicken it up.
Notes
Freeze Leftovers: Freeze leftover lentil bolognese in Ziploc freezer bags for up to 3 months. You can freeze a large portion, or freeze smaller portions for lunches.
Jen says
I love this healthy, flavorful alternative to meat based pasta sauce.
Jane says
What size of Instant pot do you use? Additionally, are there any vegan substitutes you can recommend for mushrooms? Thanks!
Jenny says
I use a 6-quart Instant Pot. The mushrooms are optional and don't have to be added, I just really like their flavor in the sauce. If you're not a mushroom fan, you could try adding bell pepper instead. For more flavor, you could also try adding black olives to the bolognese after it's cooked. Let me know how it turns out!