Instant Pot Lentil Bolognese Vegan Gluten Free My Heart Be Soak lentils for 3 4 hours. drain, rinse and set aside. 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). 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. Place in your instant pot, close the steam release knob and set to manual for 15 minutes. when it’s done cooking, allow the pressure to release naturally for the next 10 minutes. once you open the top, add a drizzle of balsamic and stir. taste test for seasoning salt preference.
Lentil Bolognese Recipe Vegan One Pot From My Bowl Instructions. pre soak the lentils for 15 20 minutes and rinse and set aside. dice the mushrooms very finely, ideally using a food processor. set aside. turn the instant pot on and press the sauté button. add the olive oil, onions, carrot, celery and salt and cook for 7 8 minutes, stirring a couple of times. 3. press the saute button on the instant pot. let the pot preheat for a couple of minutes, then add your oil. 4. add the chopped onion, carrot, celery, and pinch of salt to the instant pot. cook for 4 minutes or until vegetables start to soften. 5. while the veggies cook, chop up your mushrooms. Add crushed tomatoes, water, and lentils, and stir to combine. season with salt and pepper. poke slits in the spaghetti squash all over with a knife, then place in the instant pot on top of the sauce. cook on high pressure for 25 minutes, until squash is tender and sauce is thickened. release steam immediately. Instructions. finely chop the onion and garlic and add to a large pot or dutch oven. saute with the olive oil for about 5 minutes or until the onion begins to look translucent. add in the peeled and chopped carrot and diced celery. cook for 5 10 minutes, until the veggies soften and brown slightly on the bottom.
Comments are closed.