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Instant Pot Lentil Bolognese (Vegan + Oil-Free)

Yields6 ServingsPrep Time5 minsCook Time40 minsTotal Time45 mins

If you're looking for a simple yet hearty and healthy meal, this Instant Pot Lentil Bolognese is a great option that only requires popular pantry staples. And as a bonus, lentils are a great plant source of protein!

An image of edamame fettuccini topped with instant pot lentil bolognese.

 1 cup green lentilssoaked for 4 hours, drained and rinsed
 28 oz can diced tomatoes
 ¾ cup water
 2 tbsp tomato paste
 2 tsp onion powder
 1 tsp garlic powder
 1 tsp dried thyme
 1 tsp dried parsley
 1 tsp dried oregano
 1 tsp balsamic vinegarsulphite free
 ¼ tsp Himalayan salt

Add all of the ingredients EXCEPT the tomato paste to the Instant Pot. Put the lid on the Instant Pot, close it, and turn the steam release valve to the Sealing position. Press the manual button and pressure cook at high pressure for 6 minutes.


When it is done cooking let the pressure naturally release for 20 minutes, then carefully turn the steam release valve to the Venting position to release the remaining pressure.


When the float valve has dropped, carefully remove the lid and make sure the lentils are fully cooked by mashing one against the side of the pot. Stir in the tomato paste and add in any additional seasonings to taste as desired.


Serve over gluten-free pasta of choice. We used edamame fettucini which holds its shape well and has a great flavor, and edamame is also a great source of protein.


Soaking the lentils will make them easier to digest, as doing so decreases the activity of enzyme inhibitors.


This bolognese can be stored in an airtight container in the fridge for up to 4 days, or frozen for up to 3 months.


As well as a pasta sauce, you could use this bolognese in a baked potato, in a wrap with quinoa and sliced veggies, in lasagne, on toast, as a pizza sauce, etc.

Nutrition Facts

Serving Size 1

Servings 6