My sis-in-law shared this recipe with me awhile ago and I finally made it this past weekend. It’s a vegan recipe from Knead to Cook. I love a hearty sauce and this one will definitely stay in the pasta rotation! I’m already thinking of how I can spruce it up with a few more veggies like spinach, mushrooms, or zucchini when I heat up the leftovers. Like most Instant Pot recipes it’s super easy to cook – add it all to the pot and cook! I hope you enjoy it!
1 cup of 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 6 oz can of tomato paste
4 cups of water
2 tablespoons of Italian seasonings, dry
Red pepper flakes to taste
Salt and pepper
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 2 tbsp of balsamic vinegar. Serve over your favorite pasta.