lentil bolognese

Instant Pot Lentil Bolognese (vegan, gluten-free)

  • Author: My Heart Beets


  • 1 tablespoon oil (I use avocado oil)
  • 1 cup brown lentils, soak for 34 hours
  • 1 (24 ounce) jar marinara sauce (highly recommend Rao’s Homemade)
  • ¾ cup water

Later (optional):

  • Salt and pepper, to taste
  • Red chili pepper flakes, to taste
  • Basil leaves
  • Fresh parmesan


  1. Soak lentils for 3-4 hours. Drain, rinse and set aside.
  2. Press sauté and once the display says hot, add oil and swirl it around to coat the bottom of the pot (this will prevent burning).
  3. Add the lentils, marinara and water and mix well (fyi, I first empty the jar of marinara into the pot then add the water to the jar and swirl it around to make sure I don’t miss a drop of sauce!).
  4. Secure the lid, close the pressure valve and cook for 15 minutes at high pressure.
  5. Naturally release pressure.
  6. Taste and add/adjust salt and pepper if needed.
  7. Top with fresh basil, red chili flakes and parmesan if desired. Serve over pasta.