Lentil Bolognese. Instant Pot. Vegan. Gluten Free.

Ingredients

• 1 cup of Beluga black lentils, washed
• 1 -28 oz. can of fire roasted chopped tomatoes
• 1 yellow onion, diced
• 4 cloves of garlic, minced
• 3 medium carrots, diced
• 1 can of tomato paste
• 4 cups of water
• 2 tablespoons of Italian seasonings, dry
• Red pepper flakes to taste
• Salt and pepper
• Balsamic vinegar – better quality for finishing

Directions

1. Into your Instant Pot liner, add all of your ingredients through red pepper flakes. Give that a good stir to incorporate all of the ingredients. 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. I used about a 1/4 cup of balsamic and two good pinches of salt prior to serving. Serve over your favorite pasta.
2. Post cooking:
3. Viola!