red lentil ragu lasagna for a budget dinner
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Lentil ragu with spaghetti

Utterly delicious! Deeply savoury, filling and satisfying.
Prep Time45 mins
Cook Time30 mins
Total Time50 mins
Course: Dinner, Lunch, Main Course
Cuisine: Italian
Keyword: vegetarian
Servings: 4 servings
Calories: 599kcal
Author: Thrifty Lesley
Cost: 40p

Equipment

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

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