- Prep-time: / Ready In:
- Makes 2-3 servings
- Serving size: ⅓ of recipe
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A tasty Lentil Bolognese is a must for your recipe arsenal, and this one passes the test for a busy student—or anyone in a hurry or on a budget. Made in a pressure cooker, this Lentil Bolognese is a quick and healthy spin on a traditionally meat-based sauce.
Ingredients
- 1 (28-ounce) can salt-free diced tomatoes or tomato purée
- 1 (6-ounce) can tomato paste
- 1 ½ cup black beluga 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
- Sea salt and freshly ground black pepper
- Garlic powder and onion powder
- Splash of balsamic vinegar or red wine vinegar
Instructions
- Pressure cooker method: 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.
- After releasing pressure, mix well, then season with salt, pepper, garlic powder, and onion powder to taste. Finish with the remaining fresh basil and a splash of balsamic vinegar or red wine vinegar.
- If you’d prefer a smoother consistency, transfer 2 to 3 cups of the sauce to a blender with a tight-fitting lid covered with a towel and puree until smooth.
- Serve over whole-grain pasta, zucchini noodles, or roasted sweet potatoes.
Nutritional Information:
Per serving (⅓ of recipe): 480 calories, 93 g carbohydrates, 30 g protein, 2.4 g total fat, 0.4 g saturated fat, 0 g cholesterol, 469 mg sodium, 21 g fiber, 20 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (3)
(5 from 1 vote)Very delicious!!
What if you don't have a pressure cooker - can this be cooked on the stovetop?
Just throwing this out there but the picture is not Beluga lentils. So, should this be made with green (or brown) lentils as in the pic or Beluga lentils like in the recipe? Totally different textures