Wash and rinse the lentils and keep aside. Dont have to soak these.
Start Instant pot in saute (normal) mode. Once hot, add oil, onion, carrot and celery and saute till onions are translucent.
Add garlic and cook till raw garlic smell goes away.
Next add in the lentils, seasonings (dry oregano, Italian seasoning, salt and pepper), tomato sauce, diced tomatoes and water or vegetable stock. Mix well ensure nothing is sticking to the bottom of the pot.
Press Cancel and close the lid with vent to sealing.
Cook on manual high for 8 mins followed by quick release after 10 mins.
Give it a quick taste and adjust the seasoning if needed. Add a tsp of sugar to balance the tartness. (optional)
For thicker consistency of sauce, start saute mode and cook stirring intermittently till desired consistency is reached. This sauce thickens as it rest so keep that in mind. Alternately for a thinner consistency adjust using water or broth.
Lentil Bolognese is ready! Serve over boiled pasta, zoodles, spaghetti squash or quinoa topped with some chopped parsley and freshly grated parmigiano reggiano (skip to keep vegan).