Instant Vegetarian Bolognese

Name: Instant Vegetarian Bolognese
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 serving
Ingredients: 1 (25 ounce) jar marinara sauce; 3/4 cup red lentils; 1/2 cup water; salt & pepper; Spiralized zucchini "noodles" or cooked pasta, for serving

User Reviews

3.3

45 reviews

Average

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings
4
Calories
119 kcal
Course
Main Course
Cuisine
Italian

Instant Vegetarian Bolognese

Dana Benson

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STARCH | Gluten-free, Nut-free, Dairy-free, Egg-free, Soy-free, Sugar-free, VeganThis Vegetarian Bolognese calls for only 3 ingredients and is loaded with plant-based protein. Use your Instant Pot pressure cooker for a fast weeknight dinner!

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Ingredients

Servings

1 (25 ounce) jar marinara sauce (no sugar added)
3/4 cup red lentils
1/2 cup water
salt & pepper , to taste
Spiralized zucchini "noodles" or cooked pasta, for serving

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Instructions

Combine the marinara sauce, lentils, and water in the bowl of your electric pressure cooker and stir well.
Secure the lid and turn the vent to "seal." Using the manual button, adjust the machine to cook on high pressure for 5 minutes.
Allow the pressure to release naturally for 10 minutes, then carefully turn the vent at the top to release the rest of the pressure. (It's okay if you let the pressure naturally release all the way, too.) Season with salt and pepper, to taste.
Serve warm, over spiralized zucchini noodles or your favorite pasta.
Leftover sauce can be stored in the fridge in an airtight container for up to 5 days. For best texture, I recommend storing leftover zucchini noodles separately, so they don't get watery when reheated.

Nutrition Information

Show Details

Calories 119kcal (6%) Carbohydrates 20g (7%) Protein 8g (16%) Sodium 4mg (0%) Potassium 322mg (9%) Fiber 10g (40%) Vitamin A 15IU (0%) Vitamin C 1.5mg (2%) Calcium 19mg (2%) Iron 2.5mg (14%)