Lentil Bolognese Stuffed Shells
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely diced
- 1 cup carrots, finely diced
- 1 cup celery, finely diced
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1.5 cups green or brown lentils
- 1/2 cup red wine vinegar
- 28 ounces crushed tomatoes
- 2 cups water
- Handful of fresh parsley
- 1/2 cup cashew cream or non-dairy milk blended with 1 tablespoon white miso paste (miso paste optional but recommended for extra umami flavor)
Preparation
On sauté function, heat oil, then add onions, carrots, celery, salt, and pepper. Heat until tender, 6-8 minutes.
Add garlic and tomato paste, mix, and cook for 2 minutes until the paste becomes darker.
Add red wine vinegar to deglaze the pot and scrape to get all the brown bits at the bottom, then add lentils and mix.
Add tomatoes, water, and parsley. Press the off button to stop the sauté function. Secure the lid, then turn the knob at the top to the sealing position. Press the manual button, then adjust the time to cook at high pressure for 20 minutes. After 20 minutes, quick release the pressure by using an oven mitt to turn the knob to vent position. Steam will release and it may take a couple of minutes for steam to completely vent before opening the lid.
Add cream and miso blend, nutmeg, and more fresh parsley if desired. Stir and adjust seasonings. Serve with your favorite pasta, use as a lasagna filling, or as pasta shell filling.
