Instant Pot Lentil Bolognese
Quick and easy one-pot lentil bolognese recipe using cupboard and freezer ingredients – a delicious, hearty, and comforting bowl of pasta is only half an hour away!
Let’s talk about pasta.
As a gluten-free vegan, it has been amazing to see all kinds of pastas pop up in the food space as an alternative to traditional white/whole wheat pasta. Pasta made from lentils, edamame, black beans, chickpeas, buckwheat, corn – and those are just ones I’ve personally tried!
BFREE’S SWEET POTATO PASTA
At The Allergy & Free From Show I attended back in July, I found that BFree recently launched a new pasta which I’d never seen or heard of before – made from sweet potatoes!
Now, if you know me at all you know I have a sweet potato obsession – it’s pretty much my favourite food in the whole wide world. And that’s saying a lot, because I love many foods. Including pasta, cause who doesn’t love pasta? So putting the two together sounded like a real winner to me!
THE VERDICT
I don’t know why it took me so long, but I finally cooked up a batch of this pasta earlier this week, and it came out even better than I had expected! Sometimes the texture of gluten-free pasta can be rubbery or just off. But this cooked up beautifully (in just a few minutes!), and came out chewy and soft, just as I like it.
And the taste! Well, as a sweet potato addict, I immediately was a fan. It adds a lovely sweetness to the pasta bowl, which contrasts beautifully with this flavourful lentil bolognese – if I do say so myself. And the nutritional benefits are just another added bonus.
THE BOLOGNESE
Let’s not forget about this lentil bolognese as well. This is my go-to bolognese recipe that comes out perfectly every time. It goes well with any pasta base, or you could serve it with another grain, or have it by itself with some extra greens. I also highly recommend topping it with nutritional yeast for that cheesy flavour.
FAST FIVE REASONS TO TRY: ONE-POT LENTIL BOLOGNESE
- Perfect for when you have nothing in your fridge, but want a wholesome and nutritious meal (using cupboard and freezer staples)!
- The lentils make the bolognese chunky and hearty, plus super filling.
- The herbs add lots of flavour, making this a comforting bowl that’s perfect for cozy evenings.
- Makes 4-5 servings so you can have pasta all week long!
- Freezes well, so if you don’t fancy having pasta all week long, you can freeze portions for easy future pasta dinners.
If you end up giving this recipe a try, please let me know – take a photo and tag me on Instagram @bitesbybekah. I’d love to connect with you and it always makes me so happy to see your creations!
Instant Pot Lentil Bolognese
Ingredients
- 1 cup of dry lentils washed
- 1 can chopped tomatoes
- 1 yellow onion (diced)
- 1/2 teaspoon garlic powder (or fresh)
- 1 tbsp mixed herbs
- 1 tsp marjoram
- 1 tsp oregano
- 1 cup frozen veg
- 1/4 cup of tomato paste
- 1.5 cups of water
Instructions
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Add all ingredients to a pressure cooker/Instant Pot.
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Give it a good stir.
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Close the lid and the steam release knob, and set to Manual for 15mins.
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Once done cooking, let the pressure release naturally for the next 10 minutes.
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About 5 minutes before the bolognese is done, put the sweet potato pasta on to cook on the hob/stove for 3-4 minutes in boiling water.
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Serve the bolognese over the pasta, and enjoy!
Recipe Notes
For the hob/stove:
If using dried lentils, add all ingredients to a pot and cook on a simmer for about 45-60 minutes or until the lentils are fully cooked and the vegetables are soft. Add water as you’re cooking (probably about another cup) and stir occasionally to keep the lentils from sticking to the bottom of the pan.
If using tinned lentils that are already cooked, just cook until the veg are cooked and you reach the consistency you desire!
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