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Instant Pot Lentil Bolognese

Prep Time: 5 Minutes

Total time: 40 Minutes

Servings: 6

Lentils.org

Recipe by

Lentils.org

View All

Ingredients

Directions

Nutrition

Ingredients

    2 Tbsp (45 mL) extra virgin olive oil

    1/2 cup (125 mL) chopped onion

    1/2 cup (125 mL) chopped celery

    1/2 tsp (2 mL) salt

    1/4 tsp (1 mL) pepper

    1 lb (500 g) lean ground beef

    2 garlic cloves, minced

    1 cup (250 mL) dry red wine

    1 cup (250 mL) green lentils

    1 (28 oz/798 mL) can tomatoes, chopped

    ½ cup (125 mL) water

    1 tsp (5 mL) dried oregano

    1 tsp (5 mL) fennel seeds

    1/2 tsp (2 mL) ground nutmeg

    1/4 cup (60 mL) chopped fresh basil

    salt and pepper, to taste


Directions

  1. Press “sauté” button on Instant Pot and add olive oil. Once hot, add the onion and celery and season with salt and pepper. Keep the lid off and sauté for 5 minutes, or until the onions are clear and the celery is soft.
  2. Add the ground beef and garlic. Cook for 4-5 minutes to brown the beef.
  3. Add red wine and stir, scraping any browned bits from the bottom of the pot, let evaporate for 5 minutes.
  4. Add lentils, tomatoes, water, and spices to the Instant Pot, close the steam release knob and set to MANUAL for 20 minutes. (It will take about 10 minutes for the pressure to build, then the timer will begin.) Now is a good time to cook your pasta.
  5. Once the timer has stopped, let the pressure release naturally for 10 minutes, then turn to vent to release the remaining pressure completely before opening the lid. Stir in the basil, taste, and adjust seasoning with salt and pepper. Serve over cooked pasta.

Nutritional Information

  • Serving Size: 1 1/3 cups (325 mL)
  • Per serving:
  • Calories 300
  • Total Fat 10 g
  • Saturated Fat 2 g
  • Cholesterol 40 mg
  • Carbohydrates 23 g
  • Dietary Fibre 7 g
  • Sugar 6 g
  • Protein 22 g
  • Sodium 260 mg
  • Potassium 354 mg
  • Folate 128 mcg