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Lentil Bolognese

Serves: 4-6   •   Time: 50 minutes

Ingredients:

2 Tbsp olive oil
1 Onion, minced
1 Stalk celery, finely chopped
1 Cup portabelleni mushrooms
4 Garlic cloves, minced
2 Tbsp tomato paste
1/3 Cup red wine
1 Cup dried lentils
1 Can crushed tomatoes
¾ Cup water
1 Bay leaf
1 Tsp dried thyme
2 Tsp dried oregano
1 Tbsp balsamic vinegar
Salt and pepper to taste

Method:

  1. Turn the menu dial until you reach the “Fry” function and press start
  2. Heat the oil and then add in the onion, celery and carrots. Season with salt and pepper and sauté for 5 minutes
  3. Add in the mushrooms and garlic and cook for 4-5 minutes until the mushrooms are soft and the garlic is fragrant
  4. Add in the tomato paste and stir to combine. Let it brown for 2-3 minutes
  5. Add in the red wine and stir, scraping any bits from the bottom. Let evaporate
  6. Add in the lentils, tomatoes, water and spices
  7. Press the cancel button and close the lid. Press the DIY button and using the +/- buttons, adjust the time to 23 minutes
  8. Press start to begin cooking. Music will sound and the cooker will start the countdown once the optimum pressure has been reached inside
  9. When the timer ends, cooker will beep and will switch to the “Keep Warm” function automatically.
  10. Let the pressure cooker naturally release on its own for 10 minutes
  11. Press the pressure release button to get rid of any excess pressure and then open the lid
  12. Stir in the balsamic vinegar, taste and adjust seasoning as required
  13. Serve over pasta and enjoy!

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