Budget-Friendly Lentil Bolognese

From ChatGPT if you don't have a pressure cooker: Here’s how to make it on the stovetop instead, plus some tips to get good texture and flavor. Step What to do 1. Prepare vegetables & aromatics Chop the onion, grate or finely chop the carrots, mince garlic. Heat a large pot or Dutch oven over medium heat with a little oil (or water if you’re avoiding oil). Add the onion + carrot; sauté for ~5-7 minutes until softened. Then add the garlic, sauté 1 more minute until fragrant. 2. Add tomato paste & seasonings Stir in the tomato paste; cook for another minute or two to deepen the flavor (this helps reduce the “raw” tomato paste taste). Then add the Italian seasoning, poultry seasoning, red pepper flakes. Stir. 3. Add lentils, tomatoes, water Add the rinsed and drained lentils, the diced tomatoes (or tomato purée), and the water. Stir to combine. Bring the mixture up to a simmer (medium-high heat). 4. Simmer with lid, reduce heat Once simmering, reduce heat to low or medium-low so the sauce bubbles gently. Partially cover the pot with a lid (leave a little gap so steam can escape). Let it cook, stirring occasionally, until the lentils are tender. This will take longer than a pressure cooker: likely 25-35 minutes, depending on the exact lentils and how soft you like them. If the mixture is drying out or getting too thick before the lentils are done, add a little extra water. 5. Taste & adjust When the lentils are tender, taste. Season with salt, pepper, garlic powder, onion powder to your liking. If it’s too acidic, a pinch of sugar or a little more vinegar can balance. If too thick, thin with water; if too thin, simmer a bit uncovered to reduce. 6. Finish with basil & vinegar Stir in the chopped fresh basil and a splash of balsamic vinegar or red wine vinegar right at the end. If desired, puree part of the sauce with an immersion blender (or blender) for a smoother texture (about 2-3 cups as original suggests). 7. Serve Over pasta, zucchini noodles, roasted sweet potatoes, whatever base you prefer. Timing & heat tips Use gentle heat once simmering to avoid burning the bottom — lentils can settle and stick. Stir every few minutes. Lentil type matters: Beluga (black) lentils cook faster than some brown/green ones but still need more time than pressure cooking. If you use different lentils, check packaging or test them. If you want the sauce very thick, partially remove the lid in the last 5-10 minutes to let moisture evaporate. If too thick, add small amounts of water.

Very delicious!!

What if you don't have a pressure cooker - can this be cooked on the stovetop?

Just throwing this out there but the picture is not Beluga lentils. So, should this be made with green (or brown) lentils as in the pic or Beluga lentils like in the recipe? Totally different textures