Lentil Bolognese

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This 10-ingredient Lentil Bolognese is what comfort food dreams are made of. The meaty, umami, and flavor-rich sauce simmers together wholesome, pantry-staple ingredients in one pot in less than 1 hour. An easy, yet gourmet Italian-inspired sauce for pasta night!
Prep 10 minutes
Cook 45 minutes
Total 55 minutes
5 from 1098 votes

Turn the simple ingredients in your cupboard into vegan magic with this Lentil Bolognese recipe. It’s a comforting and hearty meal made with budget-friendly and wholesome ingredients

Just like my Vegan Caramelized Onion Pasta and Italian White Bean and Pasta Stew, this healthy vegan bolognese requires a short list of ingredients but yields big, gourmet flavors. A mix of red lentils and walnuts add a rich body while tomato paste and canned tomatoes load it with umami, just like the Italian classic. Best of all, it’s naturally vegan, gluten-free, and soy-free!

Table of Contents:
1. What is bolognese?
2. Why this recipe works
3. Ingredient notes
4. Step-by-step instructions
5. Tips for making this recipe
6. Frequently Asked Questions
7. Recipe card with notes

Person twirling lentil bolognese pasta around fork in a bowl on a grey table.

What is bolognese?

Bolognese is an Italian meat sauce that originated in Bologna, Italy. The traditional recipe simmers soffritto vegetables (carrots, onion, and celery), tomatoes, wine, broth, ground meat and often milk for 2 to 3 hours before it’s ready to serve over long and wide pasta noodles.

vegan lentil bolognese with wide pasta noodles in a blue bowl on a blue table.

Why this recipe works

Comforting and meaty, yet wholesome and healthy

This is a 100% wholesome recipe that’s also vegan, soy-free, and gluten-free, but you’d never know it. When red lentils and walnuts get together in the pot, they transform into the incredibly meaty base of the sauce. You’d think it was made with a vegan ground beef substitute because it’s so hearty!

The rich body of the sauce comes down to an entire tube of tomato sauce. This richness only gets better when you add vegetable broth and the optional but lovely red wine.

As gourmet as a classic bolognese

I challenged myself to create a vegan bolognese with the same flavor and texture profile as traditional Italian bolognese, and this version really delivers. It’s packed with umami, is delightfully rich and thick, and has a deceptively meaty taste that’s ultra-satisfying.

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A new family favorite

The best part about this vegan lentil bolognese is that it only requires 10 main ingredients and it’s always a hit with families. 

Bonus: All of the required ingredients are pantry staples! Depending on the brand of ingredients, I was able to make this entire recipe for somewhere in the range of $9 to $12. At six servings, that’s just $1.50 to $2 for a meal.

The prep time is also super quick – just 10 minutes! And unlike a traditional bolognese that’s simmered for hours, this recipe is ready in less than 1 hour.

If you want to take this recipe to the next level, add the optional red wine for a richer body and more complex flavor, and finish with fresh basil! 

vegan lentil bolognese with wide pasta noodles in a blue bowl on a blue table.

Ingredient notes

Vegan bolognese ingredients in various small bowls on a wooden cutting board.

Red lentils

Just like in my Red Lentil Curry, red lentils make this sauce incredibly hearty and nutritious. They’re perfect for bolognese because they soften easily, cook quickly, and practically melt into the sauce. Red split lentils (sold as masoor dal in Indian grocery stores) will cook even quicker because their skins have already been removed. 

Lentils are one of the main reasons why this sauce is so wholesome and nourishing. They’re a humble superfood and a great way to help fight off anemia, plus their protein (17 grams per 1 cup) and slow-digesting fiber can contribute to weight loss and maintenance. 

Substitute: Some readers have made this with brown or green lentils with good results. These varieties do, however, need to be cooked longer (an extra 5 to 10 minutes). Also, keep in mind that the sauce will have more of a bite to it if you make it with green, brown, or puy lentils because they aren’t as soft as red lentils.

Tomato paste

An entire tube of tomato paste goes into this sauce! It adds a rich body and the necessary umami flavor to every bite.

There is no substitution for a tube of tomato paste. Tomato pastes are NOT created equally, and I learned this the hard way after testing this recipe with canned tomato paste. It left a tinny metallic flavor behind and ruined the sauce for me (admittedly, I have fairly sensitive taste buds).

The way tomato paste from a tube is made and preserved makes it more flavorful and gives it a brighter and truer tomato flavor. The tube stuff is cooked at a lower temperature and preserved with salt while canned tomato paste is preserved with citric acid. 

You can read more about the differences in this article by The Kitchn. They tested 16 different brands of tomato paste (canned and tubed) and the tubed stuff came out on top every time.

Brands we like: Our favorite tomato paste brands are Amore, Cento, Mutti, San Merican. For more budget-friendly options,try the Whole Foods 365 and Trader Joe’s brands.

Red wine (optional) 

Deglazing the pan with dry red wine, like malbec, chianti, tempranillo, sangiovese, merlot, cabernet sauvignon, pinot noir, or syrah, adds a noticeable amount of richness and flavor. It brings out the meatiness of the lentils, lends a richer body to the bolognese, and complements the tomato paste beautifully.

Where to buy: A few affordable vegan-friendly red wine brands that are sold at grocery stores include Santa Julia (organic and sustainable) and Layer Cake Wines.

Substitute: Just omit the wine if you don’t drink alcohol, as it’s still delicious. 


They may not be traditional, but crushed walnuts work together with the lentils to enhance the meatiness of this sauce, both from a taste and texture perspective.

They also happen to be a good source of omega-3 fatty acids, making this sauce beneficial to your brain, skin, eye, heart, and mental health.

Tip: Toast the walnuts in the oven or a dry skillet on the stove to enhance their flavor.

Nut-free substitutes: If you are allergic to nuts, try sautéing finely diced mushrooms after the onions to add in some of that natural umami. You can also try blitzing dried porcini mushrooms in a spice grinder, then adding ½ to 1 teaspoon of the mushroom powder to the sauce when you add the veggie broth. 

Crushed tomatoes

It wouldn’t be bolognese without crushed tomatoes. A good-quality can of tomatoes will add the perfect amount of umami, as well as the acidity and sweetness needed to balance the rest of the sauce.

We tested this recipe with canned crushed tomatoes and canned whole peeled tomatoes crushed by hand. The whole tomatoes were the clear winner because they gave the sauce the best tomato flavor. 

Brands we like: Try to buy the best canned tomatoes money can buy to give your sauce the most wonderful flavor profile. Our favorite brands are Bianco DiNapoli, San Merican, and Cento.

Balsamic vinegar

I like to finish my red sauces with a splash of good-quality aged balsamic vinegar. The acidity balances the richness, while the slight sweetness pairs nicely with the tomatoes. 

Substitute: Omit the vinegar if you don’t have a good-quality aged balsamic vinegar at home (an inexpensive imitation balsamic vinegar will just add a watery sour flavor). If your bolognese is a bit too sour, add 1 teaspoon of brown, coconut, or cane sugar at the end instead of the balsamic.


Bolognese is traditionally served over wide-shaped pasta, like tagliatelle, or ridged pasta, like rigatoni. Both will scoop up the chunky sauce perfectly, helping you enjoy those robust and well-developed flavors in every bite. 

Remember: Don’t serve your bolognese with spaghetti noodles. Despite spaghetti bolognese being a thing (an American invention, not Italian), the noodles are too thin and don’t hold a chunky ragu-like sauce very well. Instead, the sauce pools at the bottom of the bowl.

lentil bolognese with wide pasta noodles in a blue bowl on a blue table.

Step-by-step instructions

Let the lentils soak in water for 30 minutes. Meanwhile, heat the olive oil in a deep sauté pan. Once it’s hot, add the onions and let them cook until they start to take on some color.

Next, add the garlic, then the herbs, salt, and pepper.

garlic, herbs, salt and pepper added to the pan.

Add the tube of tomato paste. Let it cook down and caramelize for a few minutes. You’ll know it’s done when it takes on a darker red color.

If you’re using it, deglaze the pan with red wine at this point. Scrape up any browned bits stuck to the bottom of the pan, then let the wine simmer until the smell of alcohol has burned off and the mixture is jammy.

Wine and tomato onion mixture in pan.

Pour in the broth, soaked lentils, and walnuts. Stir, then bring the mixture up to a boil. As soon as it starts to boil, reduce the heat to a rapid simmer.

After 20 minutes of simmering, stir in the crushed tomatoes. Continue simmering the sauce until the lentils are al dente (tender with a soft bite). The sauce should be pretty thick at this point.

Taste the bolognese and adjust the seasonings, herbs, salt, and/or pepper as needed. Finish the sauce by stirring in the balsamic vinegar.

Balsamic vinegar added to bolognese in the pan.

Scoop the vegan bolognese over freshly cooked pasta noodles, garnish with fresh parsley or basil, and enjoy!

Tips for making this recipe

Use the best ingredients you can find

The flavors from all 10 ingredients are on full display in this recipe, which is you’ll get the best results using better-quality ingredients. If anything, use quality brands of tomato paste, canned tomatoes, and pasta, because they add A LOT to this recipe.

Soak the lentils first

Before you do anything else, soak the red lentils in a bowl of cool water for 30 minutes. This softens them up and helps them cook much quicker. If you skip this step, they’ll take closer to 45 to 60 minutes to soften in the bolognese.

Chop the walnuts finely

The finer the pieces, the more they’ll melt into the sauce and you’ll avoid hard bits of walnuts (not terrible, but not great). The best way to do this is to blitz the nuts in a food processor or spice grinder. Chopping them by hand with a chef’s knife works too, but you’ll need to chop them very finely.

vegan lentil bolognese with wide pasta noodles in a blue bowl on a blue table.

Frequently Asked Questions

How should you serve vegan bolognese?

Scoop the sauce over bowls of freshly cooked tagliatelle, pappardelle, or fettuccine pasta noodles (make sure they’re egg-free). If you don’t have a long pasta, use a ridged pasta instead, like rigatoni and penne rigate (the ridged variety). Even gnocchi works well!

For a lighter option, serve the sauce over zucchini noodles or sweet potato noodles. You can even use it as a filling on vegan sloppy joes or dolloped on top of nachos with queso sauce for an Italian spin on “chili cheese nachos.”

Is this recipe gluten-free?

Yes, the bolognese itself is naturally gluten-free. To make the entire meal gluten-free, serve it with gluten-free pasta.

How do you store leftover bolognese?

A good rule of thumb is to store the sauce and cooked pasta separately, otherwise, the noodles will soak up the sauce and become soggy. That said, the combined leftovers are still very tasty and should last 3 to 4 days in the fridge.

The lentil bolognese will last a bit longer, 5 to 6 days, when stored in a separate airtight container in the fridge.

Can I freeze it?

Yes! The bolognese sauce (without pasta) freezes quite well. I like to freeze it in these Souper Cubes (affiliate link), although an airtight container (don’t pack it to the top) and freezer bags work well, too. Thaw in the fridge overnight before reheating.

How do you reheat bolognese sauce?

Reheat the leftover sauce in a saucepan on the stove over medium heat until warmed through. If it’s too thick, you can thin it out a bit with a splash of water or vegetable broth.

If you enjoyed this pantry-friendly lentil bolognese recipe, please rate and review it with your feedback below :) And tag me on Instagram with your recreations!

Lentil Bolognese

5 from 1098 votes
This 10-ingredient Lentil Bolognese is what comfort food dreams are made of. The meaty, umami, and flavor-rich sauce simmers together wholesome, pantry-staple ingredients in one pot in less than 1 hour. An easy, yet gourmet Italian-inspired sauce for pasta night!
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Course: Dinner, Lunch
Cuisine: Italian
Diet Vegan
Serving size: 6


  • 1 ½ tablespoons olive oil
  • 1 large onion, diced
  • 4 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme (or use more oregano)
  • 1 ½ teaspoons kosher salt, plus more to taste
  • Freshly ground black pepper to taste
  • 1 (5.3-ounce) (150g) tube of tomato paste (see note 1)
  • 1/2 cup (120 mL) dry red wine (optional, see note 2)
  • 3 cups (720 mL) vegetable broth
  • 1 cup (185g) red lentils, soaked (see step #1)
  • ¼ cup (32g) walnuts (or pecans), crushed finely
  • 1 (14.5-ounce/410g) can of crushed tomatoes or whole peeled tomatoes, crushed by hand (see note 3)
  • 12-16 ounces (340-454g) long, wide pasta (such as tagliatelle, pappardelle, or fettuccine; or tube pasta such as rigatoni or penne rigate; or gnocchi)(see note 4)
  • 1 tablespoon high-quality balsamic vinegar (see note 5)
  • Flat-leaf Italian parsley or fresh basil, chopped or slivered (optional)


  • Soak the 1 cup of lentils in water for 30 minutes, or up to 60 minutes. Meanwhile, prep all the other ingredients (i.e., chop the onions and garlic, chop the walnuts, etc.)
  • Heat a 12-inch deep sauté pan or Dutch oven on medium-high heat. Add the olive oil, and once it’s shimmering, add the onions and season with a pinch of salt. Stir occasionally and cook the onions until a light brown fond starts form on the surface of the pan, about 5 minutes. Add a few spoons of water to deglaze the pan, and stir. Continue cooking the onions, adding more water every few minutes and stirring frequently to prevent burning, until the onions are softened and golden brown, 9-10 minutes.
  • Add the garlic, thyme, oregano, 1 1/2 teaspoons kosher salt, and pepper to taste. Stir frequently and cook for 60-90 seconds.
  • Stir in the tomato paste and cook for 2-3 minutes to caramelize, stirring very frequently, until it’s darker red in color.
  • Optional: If using the red wine, pour the wine into the pan and deglaze, scraping up any browned bits. Cook for 1-2 minutes, until the smell of alcohol has burned off and the mixture is jammy.
  • Pour in the broth to deglaze the pan, stirring any browned bits on the bottom of the pot and stirring the broth into the tomato paste to combine. Add the lentils and walnuts, and stir to incorporate. Heat until the mixture comes to a boil, then reduce the heat to medium-low to maintain a rapid simmer for 20 minutes, stirring occasionally.
  • Add the crushed tomatoes and simmer for another 15-20 minutes, or until the lentils are tender but still al dente, stirring occasionally to prevent burning and sticking.
    If using crushed tomatoes, you may need to add a little water or lower the heat as needed to prevent burning.
    I prefer to cook for 20 minutes for a more developed flavor.
  • Meanwhile, bring a large pot of water to a boil and salt generously. Add the pasta and cook until just al dente. Reserve a ladle or so of pasta water (may not need it). Drain the pasta but do not rinse it.
  • Taste the bolognese for seasonings, adding more salt and pepper to taste. Finish with the balsamic vinegar (or sugar, see note 5), and stir to combine.
  • Add the hot cooked pasta to the bolognese and toss until well coated in the sauce, adding a bit of pasta water as needed to ensure the sauce coats the noodles. Garnish with chopped parsley or basil, if using.
    Note: If you're not serving all of the bolognese at this time, transfer the amount of bolognese sauce you'd like to eat to the pasta pot. Add the hot cooked pasta, turn the heat to medium, and toss to coat. Store the leftover bolognese sauce separately in the fridge.


  1. As mentioned in the post, this recipe is best with tomato paste from a tube, not canned tomato paste.
  2. Dry red wines include malbec, chianti, tempranillo, sangiovese, merlot, cabernet sauvignon, pinot noir, and syrah. See the “tips” section for recommended vegan-friendly brands.
  3. For the best tomato flavor, use whole peeled tomatoes and crush them by hand. Crushed and whole peeled tomatoes are hard to find in 14.5 ounce cans, so I usually use half of a 28-ounce can.
  4. Read the package ingredients to ensure the pasta is egg-free!
  5. If you don’t have a high-quality balsamic vinegar, you can (a) omit or (b) substitute with 1-2 teaspoons of sugar (brown, coconut, or cane sugar; start with just 1 teaspoon, then taste, and add more as needed).

Calories: 434kcal | Carbohydrates: 74g | Protein: 18g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 873mg | Potassium: 856mg | Fiber: 14g | Sugar: 9g | Vitamin A: 466IU | Vitamin C: 15mg | Calcium: 82mg | Iron: 5mg

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4.97 from 1098 votes (393 ratings without comment)

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1,659 comments on Lentil Bolognese

  1. Karen

    3 stars
    I love most of your recipes, and I made this according to directions, however I find it lacks depth. I put it back on the stove the following day, added chili powder and pure ground chili peppers and ate it throughout the week with taco chips. Thanks for all of your recipes 😃

    1. Kaitlin @ Rainbow Plant Life

      Hi Karen, sorry to hear this one missed the mark for you. We appreciate your feedback either way!

  2. Ania

    Hey, the recipe looks amazing (as is all your content), but I am confused ( I am cooking it now) about steps 6 and 7. The lentils are supposed to cook for 20min in tomato concentrate/wine mix and THEN ANOTHER 20 min after adding the crushed tomatoes? Total of 40 min simmering?

    1. Kaitlin @ Rainbow Plant Life

      Hi Ania, thank you for the compliment!

      Yes, the lentils simmer for around that amount of time. If you use split red lentils they’ll have a shorter cooking time.

      We hope you enjoy the recipe!

  3. Lew

    I’m using split red lentils instead of whole. Does this affect cooking time? Should I skip the pre soak? I want the texture to be like yours and not mush. I’m scared lol. Please advise.

    1. Kaitlin @ Rainbow Plant Life

      Hi Lew, you can use split red lentils! Just keep in mind they cook more quickly than regular red lentils, so check on them 5-10 minutes earlier than the recipe says they’ll be done.

      1. Lew

        5 stars
        This was delicious! I think using the whole tube of tomato paste and the addition of balsamic vinegar are absolute game changers. I’m using this sauce for a lasagna next week. Thank you!

        1. Kaitlin @ Rainbow Plant Life

          Awesome, Lew! Thanks for sharing!

  4. Elisa

    5 stars
    Hi! This recipe is so bold in flavour! It’s one of the best bolognese I’ve ever tried. However, I’m not a fan of the texture of the lentils in a bolognese si for the second time I made it I tried swaping them for tofu and it turned out lovely with a texture that I prefer, more “meaty”. I just crumbled a 400g block of tofu in very small pieces, pan-fried it with a little olive oil and a splash of dark soy sauce to give it flavour and colour. I didn’t add the broth as there were no lentils to cook and the saltiness of the broth was substituted by the soy sauce I used for the tofu. Then just added the tofu to the sauce in the last 5-10 minutes of cooking. Thank you Nisha for inspiring us!

    1. Kaitlin @ Rainbow Plant Life

      We’re happy you were able to tailor the recipe to fit your preferences, Elisa! Thanks for the review :)

  5. Inbal

    5 stars
    Thank you Nisha♥️

    1. Kaitlin @ Rainbow Plant Life

      Hi Inbal, it’s great to hear you had success with the recipe. Thanks for the review!

  6. Amy

    5 stars
    I’m pretty new to veganism but this is hands down, without question, the absolute best recipe I’ve made so far. The taste is just so insanely good. I am so grateful I have leftovers because I cannot wait to eat this again! Next time I might add in some mushrooms just because I looooove mushrooms and want them anywhere I can get them, but this recipe on its own just completely floored me. I can guarantee I’ll be making this pretty much every week for a long time.

    1. Kaitlin @ Rainbow Plant Life

      Hi Amy, mushrooms would be great in this recipe! Try adding in some finely diced mushrooms after the onions. Thank you for the kind review, and we hope you keep loving the recipes! :)

  7. Rene

    5 stars
    Made a batch of the sauce for the freezer to have on weeknights. It is so delicious that we could hardly wait for the evening’s we planned on having it! Thanks for a GREAT recipe!

    1. Kaitlin @ Rainbow Plant Life

      Thank you for your lovely comment, Rene! It makes us happy to know that you enjoy the recipe.

  8. Carolina

    5 stars
    I absolutely love Nisha’s recipes! They have so rich flavors. I’ll definitely try this one!
    I only cook lentils in the instant pot. I mostly make Nisha’s delicious recipes from her previous book. When I cook red lentils in tomato sauce, the sauce sometimes gets a “sand-like” texture. Any ideas how to prevent that? Am I not cooking them long enough?
    Thank you in advance and congratulations on the new book!

    1. Kaitlin @ Rainbow Plant Life

      From Nisha:

      “That’s very nice to hear – thank you!! I’ve never experienced lentils having a sand-like texture, but lentils cooked in acidic ingredients like tomato sauce do take longer to soften. Perhaps that’s what you’re referring to? That is the reason I soak the lentils in this recipe so that they cook through even though tomatoes are added. The lentils should be somewhat al dente in this recipe, not soggy or too soft.”

  9. Chris Curtis

    5 stars
    A great recipe easy to make I just added some roasted veg. 😋😋

    1. Kaitlin @ Rainbow Plant Life

      Chris, So glad to hear you loved this recipe!

  10. Lakdini

    Could you make this in the instant pot? Any recommendations on settings and timing for that? Thanks in advance!

    1. Kaitlin @ Rainbow Plant Life

      Hi Lakdini, we haven’t tried it ourselves but based on similar recipes, we’d say yes but you might need less liquid and you want to pour the canned tomatoes on top of everything else before pressure cooking so they don’t trigger the burn warning (and use diced instead of crushed tomatoes). High pressure for 12-15 minutes seems like it would be good. Good luck!

  11. Emily

    5 stars
    delicious, I can’t wait to make this for friends

    1. Kaitlin @ Rainbow Plant Life

      Hi Emily, Thank you so much for such a fantastic review! Appreciate you taking the time!

  12. Hannah

    5 stars
    The best lentil bolognese recipe out there! I enjoy making this for friends and always get compliments on the rich flavours :)
    When I’m cooking just for myself there are always leftovers that seem to taste better the more they soak up the flavours. This will always be one of my go-to pasta recipes!

    1. Kaitlin @ Rainbow Plant Life

      Your review made our day, Hannah! Thank you for taking the time to share your thoughts and for trying out the recipe.

  13. Mani

    5 stars
    I never rate recipes but this one is so delicious it has compelled me to do so. I’ve been vegan for years and pastas have always just been meh but this one is incredible!!! And healthy!!! I thought I’d freeze the sauce but I’m sure I’ll finish this in a couple days, it’s that good!

    1. Kaitlin @ Rainbow Plant Life

      Hi Mani, Thank you so much for such a fantastic review! Appreciate you taking the time!

    2. Kaitlin @ Rainbow Plant Life

      Thank you for your lovely comment, Mani! It makes us happy to know that you enjoyed the recipe.

  14. Amy

    5 stars
    Made this for the family tonight. It is so excellent! The recipe made enough for me to freeze for another day.

    1. Kaitlin @ Rainbow Plant Life

      We’re so happy that the bolognese turned out well for you, Amy. Thank you for taking the time to leave a comment and for trying out the recipe!

  15. Food4Sail

    5 stars
    This recipe is amazing, I absolutely loved it! Make it, you will not be disappointed.

    1. Kaitlin @ Rainbow Plant Life

      Your positive feedback is the best reward for our hard work. Thank you!

  16. Marianne Ewart Smith

    5 stars
    Incredible recipe. I can’t stop making it now. My vegan daughter also loves it – it has a fantastic depth of flavour too. All ingredients available in my local supermarket in the UK 🇬🇧.. Thank you 🙏🏻

    1. Kaitlin @ Rainbow Plant Life

      That’s amazing to hear, Marianne! Thanks for sharing :)

  17. Christine Ansley

    5 stars

    1. Kaitlin @ Rainbow Plant Life

      Hi Christine, it’s great to hear you had success with the recipe. Thanks for the review!

  18. Isabella

    5 stars
    Hey, I have been making this recipe many times and I love it. I have now moved from Spain and back Norway, and I still haven’t found dry red lentils yet.. Is it possible to make it with precooked lentils? And if so do I meed to reduce the water? Thank you for this channel Nisha! You’re recipes have made my vegan life so mutch easier.

    1. Kaitlin @ Rainbow Plant Life

      Hi Isabella, it’s great to hear you love the recipes! :)

      For the best flavor and texture, we’d recommend using dry lentils. You can try using brown lentils- the bolognese will be a bit on the firmer side in comparison to using red lentils but will still be good in this recipe!

      But if you can’t use them, you’d probably want to omit the broth entirely (or add just a little; you typically need 3 cups of liquid to cook 1 cup of lentils, so no broth or just a little probably works). You can probably add the lentils and tomatoes at the same time and simmer for 10 to 15 minutes.

  19. Candace D

    5 stars
    Delicious and hearty. Thank you for sharing this recipe!

    1. Kaitlin @ Rainbow Plant Life

      Thanks for the lovely feedback, Candace!

  20. Vincent

    5 stars
    I love this recipe and have made it many times. I always keep a portion in the freezer for a midweek quick meal.

    If you were going to make this in an instant pot, how much broth would you use? I’m thinking 1.5 cups for 3mins. Any tips gratefully received. Thanks.

    1. Kaitlin @ Rainbow Plant Life

      Hi Vincent, Thank you so much for such a fantastic review!

      We haven’t tried it ourselves in an Instant Pot but based on similar recipes, we’d say yes you might need less liquid! You’d also want to pour the canned tomatoes on top of everything else before pressure cooking so they don’t trigger the burn warning (and use diced instead of crushed tomatoes). High pressure for 12-15 minutes seems like it would be good. Good luck!

      1. Vincent

        Thanks so much for the advice. I tried 500ml stock for 10mins and a natural pressure release. Came out a little thick so let it down with a couple ladles of pasta water. Next time maybe 600ml. Tasted amazing!

        1. Kaitlin @ Rainbow Plant Life

          Great to hear, thanks for sharing!

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