This easy vegan marinara sauce with red lentils is gluten-free and has a rich, deep flavor thanks to the Instant Pot. It’s a great alternative to a meat-based sauce!
Did you know you can make marinara sauce with red lentils that’s rich, hearty, and totally plant-based?
The secret is to make it in the Instant Pot! The electric pressure cooker can extract a ton of flavor in a short period of time.
The sauce tastes like it’s been simmering for hours. No one will ever guess how easy it was to make!
Why you will love marinara sauce with red lentils
- It’s completely vegan
- It’s packed with protein and fiber
- You can use it for pasta, pizza, or dipping
- It’s rich, hearty, and full of flavor
- It’s simple to make with wholesome ingredients
Marinara sauce with red lentils ingredients
You’ll be amazed how much flavor you can get from just a few simple, wholesome ingredients!
- Red lentils — These add plant-based protein and a creamy texture to the marinara sauce. I recommend rinsing them before using to remove excess starch.
- Avocado oil — You can use any oil with a high smoke point to sauté the vegetables.
- Vegetables — Onion and green bell pepper add flavor and help balance the acidity of the tomatoes.
- Vegetable broth — This helps thin the sauce while adding flavor. I recommend using low-sodium or unsalted so you can control the amount of salt in the marinara.
- Tomato paste — This adds concentrated tomato flavor and helps thicken the sauce.
- Canned tomatoes — A combination of crushed tomatoes and diced fire-roasted tomatoes gives the marinara a big, flavorful base.
- Seasonings — Italian seasoning, garlic powder, and a bay leaf add depth to the marinara.
- Brown sugar — A touch of sweetness helps balance the acidity of the tomatoes.
- Salt and pepper — Adjust to taste to enhance the flavors of the marinara.
How to make marinara sauce with red lentils
Step 1: Pick over the lentils, remove any shriveled pieces or stones, and rinse in a fine-mesh strainer. Drain well.
Step 2: Set the electric pressure cooker to the Sauté setting. When the pot is hot, pour in the avocado oil.
Step 3: Add the onion and green pepper to the pot and sauté for 3 to 5 minutes or until the vegetables begin to soften. Hit Cancel on the control panel once the vegetables are ready.
Step 4: Add the broth to the pot and scrape up any brown bits. Stir in the tomato paste.
Step 5: Add the lentils, crushed tomatoes, diced tomatoes with their juices, bay leaf, Italian seasoning, garlic powder, and brown sugar. Stir well.
Step 6: Close and lock the lid. Make sure the pressure valve is set to “Sealing.”
Step 7: Cook the sauce on high pressure for 13 minutes.
Step 8: When the cooking is complete, hit Cancel. Allow the pressure to release naturally.
Step 9: Once the pin drops, unlock and remove the lid. Season with salt and pepper to taste and stir well.
Your marinara is ready to enjoy!
Recipe tips and tricks
- Pick through the lentils to remove any shriveled pieces or stones before rinsing.
- For a smoother, thicker marinara, use an immersion blender to blend the sauce before serving.
- To thicken up the sauce at the end, turn the Instant Pot back to Sauté and cook for 5 to 10 minutes, stirring occasionally, until the sauce thickens.
Substitutions and variations
- If you prefer more texture in your sauce, use green or brown lentils that won’t break down as much when cooked at a high temperature.
- I sometimes add a pinch of red chili flakes if I’m looking for a spicy kick.
What to serve with this recipe
There are so many great ways to enjoy this marinara!
I love adding it on top of zucchini noodles or spaghetti squash for a low-carb pasta dish with tons of flavor. If I’m not worried about keeping my meal vegan, I’ll enjoy some keto garlic bread on the side.
I’ve also used it as a sauce for homemade cauliflower pizza crust. I just add my favorite toppings and dig in!
There is no shortage of tasty ways to use up this homemade sauce.
Storage and freezing
- Leftover marinara can be stored in an airtight container in the refrigerator. It should be enjoyed within 4-5 days.
- To freeze, transfer the marinara to a freezer-safe airtight container and store in the freezer for up to 6 months.
Other delicious vegan recipes
I love creating easy plant-based dishes that are packed with flavor. If you’re looking for more vegan recipes to try, here are a few I think you’ll enjoy:
You can also check out my roundup of diabetes-friendly vegan recipes for more inspiration.
Marinara Sauce with Red Lentils (Instant Pot)
Ingredients
- ½ cup red lentils
- 2 tablespoons avocado oil
- 1 medium onion, (chopped)
- 1 small green bell pepper, (chopped)
- 1 cup low-sodium vegetable broth
- 2 tablespoons tomato paste
- 28 ounces crushed tomatoes
- 14½ ounces diced fire-roasted tomatoes
- 1 bay leaf
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon brown sugar
- kosher salt
- freshly ground black pepper
Instructions
- Pick over the lentils, removing any shriveled pieces or stones, and rinse in a fine-mesh strainer. Drain well.½ cup red lentils
- Set the electric pressure cooker to the Sauté setting. When the pot is hot, pour in the avocado oil.2 tablespoons avocado oil
- Add the onion and green pepper to the pot and sauté for 3 to 5 minutes or until the vegetables begin to soften. Hit Cancel on the control panel once the vegetables are ready.1 medium onion, 1 small green bell pepper
- Add the broth to the pot and scrape up any brown bits. Stir in the tomato paste.1 cup low-sodium vegetable broth, 2 tablespoons tomato paste
- Add the lentils, crushed tomatoes, diced tomatoes with their juices, bay leaf, Italian seasoning, garlic powder, and brown sugar. Stir well.28 ounces crushed tomatoes, 14½ ounces diced fire-roasted tomatoes, 1 bay leaf, 1 tablespoon Italian seasoning, 1 teaspoon garlic powder, 1 teaspoon brown sugar
- Close and lock the lid. Make sure the pressure valve is set to “Sealing.”
- Cook the sauce on high pressure for 13 minutes.
- When the cooking is complete, hit Cancel. Allow the pressure to release naturally.
- Once the pin drops, unlock and remove the lid. Season with salt and pepper to taste and stir well.kosher salt, freshly ground black pepper
