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Lentil ragu with spaghetti
Utterly delicious! Deeply savoury, filling and satisfying.
Prep Time45 mins
Cook Time30 mins
Total Time50 mins
Servings: 4 servings
- 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
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
Calories: 599kcal | Carbohydrates: 99g | Protein: 29g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 680mg | Potassium: 835mg | Fiber: 21g | Sugar: 5g | Vitamin A: 204IU | Vitamin C: 6mg | Calcium: 149mg | Iron: 6mg