A few months back I purchased an Instant Pot for a large food/chef job. I’ve been creating & testing many recipes out in this amazing contraption and love it more each time. This time I wanted to create a nice Bolognese sauce incorporating a vegan protein (and no oils) for both my client and my family. It turned out so beautifully! Packed with veggies, protein from the lentils and a wonderful flavor. Plus the cooking time was literally minutes. Perfect weeknight dish. I also love dipping my baked potato fries in the sauce. We paired this up with a gluten free pasta I purchased at Eataly linked here. It was incredible!
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 6 oz 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
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.
I’ve been working hard to get my training and eating back in gear in preparation for running shortly. Here is what I have done so far this week. I’ve been training 6 days a week for cardio with 2-3 days of weights/balancing etc. 1 rest day (Saturday).
Sunday: 24 trail cycling
Monday: 65 elliptical, 45m treadmill, abs and legs
Stay tuned for training updates. Also, if you have a snapchat account please check me out (kneadtocook) for my training regimes and meals with calories. Have a great day!
— Knead to Cook