Utterly delicious! Deeply savoury, filling and satisfying.
A Trio of Vegetable Hummus
Couscous Snacky Lunchbox Bites

Lentil ragu with spaghetti

Made something really good this evening inspired by a recipe from this book. I’ve tweaked it a bit, as you do, so this is my version of it. First printed in 1994 and still in print and extremely cheap from Amazon. Loads of great recipes, recommended

 

Verdict

Utterly delicious! Deeply savoury, filling and satisfying.

This would be fabulous on crackers, in a sandwich or a jacket potato too.

Without the cheesy topping, this is vegan, dairy free and nut free.

Variations

This could easily be varied by adding curry powder or a dollop of curry paste, or a red, green or yellow Thai paste. Add ginger and chillies, or a little coconut milk.

Add a little marmite or bovril for a meaty version. Or anchovy paste and fish sauce for a fishy one.

Change the vegetable to pureed butternut squash, frozen or tinned spinach, peppers from a jar, mushrooms or anything else you would like. Or indeed add a bit of something else to this version, or a mixture of anything

Red Lentil Ragu on Spaghetti

 

red lentil ragu lasagna for a budget dinner

Lentil ragu with spaghetti

Utterly delicious! Deeply savoury, filling and satisfying.
0 from 0 votes
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Course: Dinner, Lunch, Main Course
Cuisine: Italian
Keyword: vegetarian
Servings: 4 servings
Cost per portion 40p
Calories: 599kcal
Author: Thrifty Lesley
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Ingredients

  • 320 g spaghetti wholemeal, 45p/500g, 29p
  • 1 tblsp olive oil £2.98/litre, 4p
  • 1 onion large, finely chopped, 75p/kg, 8p
  • 225 g lentils red, £1.15/500g, 52p
  • 3 tblsp tomato purée 37p/200g, 8p
  • 2 tsp garlic granules £1.09/115g, 10p
  • 575 ml water boiling
  • 50 g cheddar grated, £3.69/825g, 45p
  • 1 tsp salt
  • ½ tsp pepper

Instructions

  • Saute the onion in the olive oil until cooked through.
  • Add the garlic granules, lentils, water, tomato puree and the boiling water.
  • Simmer, with the lid on, very gently for about 20 minutes.
  • click here to start a 20 minute timer 
  • The red lentils need to be cooked through.
  • Stir every now and again and keep an eye on it, as the water is absorbed they may stick.
  • Add the salt and pepper.
  • Taste and add more if it needs it.
  • As the lentils are cooking, cook the spaghetti in salted water until tender. Drain thoroughly.
  • Stir about half of the ragu through the spaghetti and put the spaghetti
    in warmed bowls. Top with the remaining ragu, then the grated cheese.
  • Serve with salad if you have any available

Notes

Priced at Asda using mySupermarket, January 2019
Total cost £1.61 (4)
Total nutrition (4) 2396 calories, 396g carbs, 116g protein, 40g fat, 84g fibre
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Nutrition

Nutrition Facts
Lentil ragu with spaghetti
Amount Per Serving
Calories 599 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 3g19%
Cholesterol 13mg4%
Sodium 680mg30%
Potassium 835mg24%
Carbohydrates 99g33%
Fiber 21g88%
Sugar 5g6%
Protein 29g58%
Vitamin A 204IU4%
Vitamin C 6mg7%
Calcium 149mg15%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
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A Trio of Vegetable Hummus
Couscous Snacky Lunchbox Bites