📝 About This Recipe
This plant-based twist on the Italian classic delivers all the deep, savory satisfaction of a traditional meat sauce in a fraction of the time. By utilizing the Instant Pot, we infuse hearty French green lentils with a rich base of aromatic vegetables, red wine, and sun-dried tomatoes for an incredible depth of flavor. It is a wholesome, protein-packed masterpiece that clings perfectly to pasta, making it a sophisticated yet comforting weeknight staple.
🥗 Ingredients
The Aromatics
- 2 tablespoons Olive oil (extra virgin)
- 1 large Yellow onion (finely diced)
- 2 medium Carrots (finely diced or grated)
- 2 stalks Celery (finely diced)
- 4 cloves Garlic (minced)
The Base and Body
- 1.5 cups French Green Lentils (Puy) (rinsed and picked over)
- 1/2 cup Dry Red Wine (such as Chianti or Cabernet Sauvignon)
- 3 tablespoons Tomato Paste (double concentrated if possible)
- 28 ounces Crushed Tomatoes (San Marzano style preferred)
- 2 cups Vegetable Broth (low sodium)
- 1/4 cup Sun-dried tomatoes (oil-packed, finely chopped for umami)
- 1 tablespoon Soy sauce or Tamari (the secret ingredient for savory depth)
Herbs and Seasoning
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Smoked Paprika (adds a subtle 'charred' note)
- 1 piece Bay Leaf (dried)
- to taste Kosher Salt and Black Pepper
- 1/4 cup Fresh Basil (torn or chiffonade for garnish)
👨🍳 Instructions
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1
Turn your Instant Pot to the 'Sauté' function and allow it to heat up. Once the display reads 'HOT', add the olive oil.
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2
Add the diced onion, carrots, and celery (the soffritto). Sauté for 5-7 minutes until the vegetables are softened and the onions are translucent.
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3
Stir in the minced garlic and tomato paste. Cook for another 2 minutes, stirring constantly, until the tomato paste turns a deep brick red and smells fragrant.
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4
Pour in the red wine to deglaze the pot. Use a wooden spoon to scrape up all the brown bits (fond) from the bottom—this is essential to prevent the 'Burn' signal.
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5
Add the rinsed lentils, sun-dried tomatoes, soy sauce, oregano, and smoked paprika. Stir to coat the lentils in the aromatic base.
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6
Pour in the vegetable broth and the crushed tomatoes. Add the bay leaf. Do not stir too vigorously; keeping the tomatoes on top of the lentils helps prevent scorching.
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7
Secure the lid and set the steam release valve to the 'Sealing' position.
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8
Cancel the Sauté function. Select 'Pressure Cook' (or Manual) on High Pressure and set the timer for 15 minutes.
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9
Once the cooking time is complete, allow the pressure to release naturally for 10 minutes. Then, carefully perform a quick release for any remaining steam.
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10
Open the lid and remove the bay leaf. Stir the sauce thoroughly; it may look a bit liquidy at first, but it will thicken as it sits.
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11
For a 'meatier' texture, use a potato masher to lightly crush some of the lentils directly in the pot.
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12
Taste and adjust seasoning with salt and pepper. Stir in the fresh basil just before serving.
💡 Chef's Tips
Always use French Green (Puy) or Brown lentils; red lentils will turn into mush and lose the 'Bolognese' texture. Deglazing is the most important step—ensure the bottom of the pot is perfectly clean after adding the wine to avoid the 'Burn' error. If the sauce is too thin after cooking, simmer on 'Sauté' for 3-5 minutes with the lid off to reduce the liquid. Adding a splash of balsamic vinegar at the very end can brighten the flavors if the sauce feels too heavy. This sauce tastes even better the next day, making it an ideal candidate for meal prep.
🍽️ Serving Suggestions
Serve over al dente Pappardelle or Tagliatelle pasta to catch the hearty sauce. Top with a generous amount of freshly grated Parmesan or nutritional yeast for a vegan cheesy kick. Pair with a crisp arugula salad dressed in a lemon vinaigrette to cut through the richness. Accompany with warm, crusty garlic bread for mopping up every last drop of sauce. Enjoy with a glass of the same red wine used in the recipe for a cohesive dining experience.