The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
This Instant Pot Lentil Bolognese is a healthy, flavorful, and hearty sauce that goes perfectly over pasta, spaghetti squash, and even cauliflower rice.
It costs just $5.01 to make this sauce. The recipe makes eight servings, which works out to be about $0.63 per serving.
We love adding Lentils to our soups, salads, and sauces like this Bolognese. For a quick and easy way to make lentils, be sure to check out our recipe for Instant Pot Lentils.
If you are looking for more Meatless Monday recipes or another quick and easy meal for busy weeknights, this is the recipe for you. This hearty vegetarian sauce is packed with fiber and protein.
As parents, we feel good about serving it, and our kids love eating it. So it is a win-win any way you look at it.
This Instant Pot Lentil Bolognese recipe is similar to traditional bolognese but healthier. Lentils take the place of the meat, and more veggies are added in.
The homemade bolognese sauce is made in the Instant Pot, with the lentils cooking in the sauce in the pressure cooker simultaneously.
It is a real-time-saver by not having to pre-soak the lentils. The result is a rich and flavorful sauce to serve over your favorite pasta.
Ingredients & Cost:
- 1 Tablespoon Canola oil – $0.03
- ½ cup chopped celery – $0.09
- 1 large yellow onion – $1.38
- 1 large green bell pepper – $0.58
- 1 cup green or brown lentils – $0.41
- 1 cup vegetable broth – $0.33
- 2 (28 oz) cans diced tomatoes – $1.92
- 1 teaspoon dried basil – $0.10
- 1 Tablespoon dried oregano – $0.14
- 1 bay leaf – $0.03
To learn more about how we price our recipes, check out Budget Recipes Explained.
INSTRUCTIONS
- First, cook the veggies using the saute setting on the Instant Pot. Cook the veggies and oil for 3-5 minutes.
- Then add the rest of the ingredients, excluding the salt and pepper, stir and close the lid.
- Cook on high pressure for fifteen minutes. When the timer goes off, allow the pressure to naturally release for fifteen minutes.
- Finally, remove the bay leaf and season to taste with salt and pepper. Serve over pasta.
RECIPE VARIATIONS AND SUBSTITUTIONS
If you’d like your sauce to be less chunky, you can blend the sauce with an immersion blender.
STORAGE TIPS
Serve: Serve the sauce over two pounds of cooked pasta, spaghetti squash, or cauliflower rice. You can keep the sauce out for up to two hours before it needs to be covered and refrigerated.
Store: The bolognese can be kept in an airtight container in the fridge for 4-5 days.
Freeze: Once cooled, place the lentil bolognese in a freezer-safe container or Ziploc bag and freeze for 1-2 months.
Defrost: Defrost at room temperature for 3-5 hours or overnight in the refrigerator.
Reheat: Reheat in a saucepan over medium-high heat until heated through. You may need to add a little water t loosen the sauce.
COOK’S TOOLS
- Instant Pot
- Measuring cups
- Liquid measuring cup
- Measuring spoons
- Wooden mixing spoon
- Cutting board
- Chef’s knife
RECIPE FAQs
A bolognese sauce is traditionally known for having meat and vegetables in the sauce. In contrast, pasta sauce is generally a plain sauce flavored with herbs.
Bolognese is an Italian dish. However, it is typically served over tortellini or gnocchi. Spaghetti bolognese, or serving the sauce over other types of pasta, is an Americanized version of the favorite Italian dish.
Lentils are a great meat substitute when you want to go vegetarian but still have a good source of fiber and protein. Generally speaking, you can substitute one cup of dried, uncooked lentils for every one pound of ground beef. One cup of dried lentils turns out to be about two and a half cups of lentils after cooking.
GET KIDS INVOLVED
Ages 2-3: Ask your little one to pour the ingredients into the Instant Pot and stir everything before putting the lid on. This will be easy and fun and a great way to help you with the recipe.
Ages 4-5: Have your child pre-measure the ingredients to prepare for putting them all in the Instant Pot when ready.
Ages 6-8: Teach your child how to turn on the Instant Pot and set it to the saute setting. They can help you saute the veggies by showing them how to do this.
Ages 9-11: Supervise them while they prepare the entire recipe. Remember to have them read it twice before beginning the recipe. Ages 12+: Let them prepare the entire recipe, unsupervised, while you do the happy dance in the corner!
BUDGET TIPS
Making recipes that use lentils is a budget-friendly option. Lentils are extremely affordable and can be used in various recipes like a salad or this bolognese sauce.
MORE HEALTHY RECIPES
- Chicken and Pepper Stir Fry
- Easy Hummus
- Chia Seed Pudding
- Quinoa Buddha Bowls
- Healthy Chicken Vegetable Soup
- Zucchini Taco Boats
- Crock Pot Greek Yogurt
- Greek Mason Jar Salads
- Mexican Chicken Rice Bowls
- Italian Zucchini Boats
Instant Pot Lentil Bolognese
Equipment
- Instant Pot
- measuring cups
- Liquid measuring cup
- Measuring spoons
- Wooden mixing spoon
- cutting board
- chef's knife
Ingredients
- 1 Tablespoon Canola oil
- 1 large yellow onion chopped
- 1 large green bell pepper chopped
- ½ cup chopped celery
- 1 cup green or brown lentils rinsed
- 2 (28 oz) cans diced tomatoes
- 1 cup vegetable broth
- 1 teaspoon dried basil
- 1 Tablespoon dried oregano
- 1 bay leaf
- Salt and pepper to taste
Instructions
COOK VEGGIES:
- Press the sauté button on the Instant Pot and keep pressing until the display shows “More”.
- Add oil, chopped onion, chopped bell pepper, and celery to the Instant Pot. Cook for 3-5 minutes, or until the veggies have softened. Press cancel.
PRESSURE COOK:
- Add the rest of the ingredients except for the salt and pepper to the instant pot.
- Give everything a good stir and close the lid. Make sure the knob is turned to sealing.
- Cook on HIGH pressure for 15 minutes (it will take about 20 minutes for the pressure to rise and start cooking.)
- Allow the cooker to release pressure naturally for 15 minutes and quickly release the rest of the pressure. Open the lid carefully.
TO FINISH:
- Remove the bay leaf and season to taste with salt and pepper.
- Serve with two pounds of cooked pasta of your choice.
Notes
- The bolognese can be kept in an airtight container in the fridge for 4-5 days.
- If you like your sauce to be less chunky, then you can use an immersion blender and blend the sauce.
Michele says
This recipe was delicious and fit in our budget. Thank you for helping us stretch our grocery dollars.
Claudia Lamascolo says
We all love the flavors in this and will make it often so easy in the Instant Pot!
Kristen says
This lentil bolognese turned out great. Will make it again when I’m wanting a meat free option!
Katherine says
Budget-friendly, healthy and tasty! This bolognese ticks all the boxes – thanks so much!
Toni says
This was so good and comforting! Quickly became a favorite at my house!
Shadi Hasanzadenemati says
This was such a hit! Thank you for this awesome recipe.
Lisa says
Great flavor, easy, fast, and inexpensive. This dish is a keeper for sure!