Lentil Bolognese with Chickpea Pasta
⏱️ Prep: 9 min🍳 Cook: 16 min
Ingredients
| 8 cup | 1.9 l | water |
| 16 ounce | 455 g | chickpea pasta |
| 3 tbsp | 45 ml | extra-virgin olive oil, divided |
| 4 cup | 960 ml | vegetable broth |
| 2 cup | 480 ml | dried mixed lentils |
| 2 | cans crushed tomatoes (15 ounce) | |
| 6 tbsp | 90 ml | tomato paste |
| 8 | garlic cloves, minced | |
| 4 tsp | 20 ml | dried oregano |
Instructions
Ready in: 30 min | Prep time: 9 min | Cook time: 16 min Servings: 2, 4, 6, 8, 10 (6 Quart / 8 Quart)
- Add water, pasta, and 1 tablespoon olive oil to inner steel pot of a pressure cooker.
- Lock pressure cooker lid in place and set steam vent to Sealing. Select Pressure Cook (Manual) and cook for 1 minute on High Pressure.
- Let pressure release naturally for 5 minutes, then set steam vent handle to Venting to quick-release remaining pressure.
- Drain pasta and transfer to a bowl. Rinse the pot and return to the pressure cooker. Add vegetable broth and lentils to pot and lock lid into place.
- Select Pressure Cook (Manual) and cook for 10 minutes on High.
- Set steam vent handle to Venting to quick-release pressure and remove lid.
- Add remaining 2 tablespoons olive oil, crushed tomatoes, tomato paste, garlic, and oregano to lentils and set pot to Slow Cook on Medium while stirring ingredients occasionally for 5 minutes.
- Serve lentil sauce over pasta.
Mealthy Tip: Serve over spiralized zucchini instead of pasta. Use bone broth instead of vegetable broth for additional nutrients (not vegan). Add 1 to 2 tablespoons cassava flour or regular wheat flour to thicken if sauce is too thin.