Lentil Bolognese

This recipe can be made in the instant pot or on the stove top. Directions for both included below.

This recipe is from Forks Over Knives:

Ingredients:

• 1 (28-ounce) can salt-free diced tomatoes or tomato purée
• 1 (6-ounce) can tomato paste
• 1 ½ cup brown lentils, rinsed and drained
• 3 ½ cups water
• 1 onion, diced
• 4 cloves garlic, minced
• 2 carrots, grated or finely chopped
• 2 tablespoons Italian seasoning
• 2 teaspoons poultry seasoning
• Pinch of crushed red pepper flakes
• ½ cup packed fresh basil, chopped
• freshly ground black pepper
• Garlic powder and onion powder
• Splash of balsamic vinegar or red wine vinegar

Directions:

Pressure Cooker Instructions:

1. Place the tomatoes, tomato paste, lentils, water, onions, garlic, carrots, Italian and poultry seasonings, pepper flakes, and ¼ cup chopped basil into a pressure cooker. Cook at high pressure for 20 minutes.
2. After releasing pressure, mix well, then season with pepper, garlic powder, and onion powder to taste. Finish with the remaining fresh basil and a splash of balsamic vinegar or red wine vinegar.
3. If you’d prefer a smoother consistency, transfer 2 to 3 cups of the sauce to a blender and puree until smooth.
4. Serve over whole-grain pasta, zucchini noodles, or roasted sweet potatoes.

Stovetop Instructions:

1. Saute the onions and garlic in a large pot in water or vegetable broth.
2. Add the tomatoes, tomato paste, lentils, water, carrots, Italian and poultry seasonings, red pepper flakes, and ¼ cup chopped basil.
3. Cook for 30 to 40 minutes over high heat until the lentils are soft.
4. Season with pepper, garlic powder, and onion powder to taste. Finish with the remaining fresh basil and a splash of balsamic vinegar or red wine vinegar.
5. If you’d prefer a smoother consistency, transfer 2 to 3 cups of the sauce to a blender and puree until smooth.
6. Serve over whole-grain pasta, zucchini noodles, or roasted sweet potatoes.