Lentil Bolognese Whole Wheat

How to Make Lentil Bolognese Whole Wheat

1. 1

   Step 1: Sauté the aromatics

   Set the Instant Pot to Sauté and heat the olive oil until shimmering. Add the chopped onion and carrot and cook, stirring occasionally, until softened and the onion is translucent, about 4–5 minutes; then add the minced garlic and sauté 30–60 seconds more until fragrant.

   For this step

   • 2 tbspExtra-virgin olive oil
   • 1 mediumYellow onion, finely chopped
   • 1 mediumCarrot, finely chopped
   • 3 clovesGarlic, minced
   
2. 2

   Step 2: Add lentils, tomatoes and seasonings

   Pour in the dry brown lentils, crushed tomatoes, vegetable broth, tamari, and dried Italian seasoning. Stir well, scraping any browned bits from the bottom of the pot so nothing sticks, and make sure the lentils are submerged in liquid.

   For this step

   • 1 cupDry brown lentils
   • 1 can (14 oz)Crushed tomatoes (14 oz can)
   • 2 cupsVegetable broth (low-sodium recommended)
   • 2 tbspTamari or soy sauce
   • 1 tspDried Italian seasoning
   
3. 3

   Step 3: Pressure cook the ragu

   Secure the lid and set the Instant Pot to Manual/Pressure Cook on high for 8 minutes. Allow the pot to come to pressure and complete the cook cycle.
   
4. 4

   Step 4: Release and finish the sauce

   Perform a quick pressure release once the timer finishes and carefully open the lid. Stir the ragu and, if you prefer a thicker texture, mash a cup of the lentils against the side of the pot with the back of a spoon; taste and adjust with additional tamari or salt and pepper if desired.
   
5. 5

   Step 5: Cook the whole wheat spaghetti

   While the ragu is finishing, cook the whole wheat spaghetti in a large pot of boiling water according to package directions until al dente, then drain. For faster cleanup, you can break the spaghetti in half and cook directly in a wide skillet with a little reserved sauce and pasta water, but cooking on the stovetop is quickest.

   For this step

   • 12 ozWhole wheat spaghetti
   
6. 6

   Step 6: Toss and serve

   Toss the drained spaghetti with the warm lentil bolognese until evenly coated, adding a splash of pasta water if you want looser sauce. Serve immediately and enjoy warm — leftovers keep well refrigerated for 3–4 days and reheat beautifully.
   

1. Set the Instant Pot to Sauté and heat the olive oil until shimmering. Add the chopped onion and carrot and cook, stirring occasionally, until softened and the onion is translucent, about 4–5 minutes; then add the minced garlic and sauté 30–60 seconds more until fragrant.
2. Pour in the dry brown lentils, crushed tomatoes, vegetable broth, tamari, and dried Italian seasoning. Stir well, scraping any browned bits from the bottom of the pot so nothing sticks, and make sure the lentils are submerged in liquid.
3. Secure the lid and set the Instant Pot to Manual/Pressure Cook on high for 8 minutes. Allow the pot to come to pressure and complete the cook cycle.
4. Perform a quick pressure release once the timer finishes and carefully open the lid. Stir the ragu and, if you prefer a thicker texture, mash a cup of the lentils against the side of the pot with the back of a spoon; taste and adjust with additional tamari or salt and pepper if desired.
5. While the ragu is finishing, cook the whole wheat spaghetti in a large pot of boiling water according to package directions until al dente, then drain. For faster cleanup, you can break the spaghetti in half and cook directly in a wide skillet with a little reserved sauce and pasta water, but cooking on the stovetop is quickest.
6. Toss the drained spaghetti with the warm lentil bolognese until evenly coated, adding a splash of pasta water if you want looser sauce. Serve immediately and enjoy warm — leftovers keep well refrigerated for 3–4 days and reheat beautifully.