Lentil ragu with spaghetti

Jan 19, 2019 | 0 comments

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Lentil ragu with spaghetti

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

Faggots & Gravy
lentil ragu with spaghetti

Lentil ragu with spaghetti

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Prep Time: 45 mins
Cook Time: 30 mins
Total Time: 50 mins
Course:
Dinner
,
Lunch
Cuisine:
Italian
No Nuts by Llisole from the Noun Project
Nut Free
,
Vegetarian by Philipp Petzka from the Noun Project
Vegetarian
Servings: 4 servings
Cost per portion 40p
Calories: 599kcal
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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

Nutrition

Nutrition Facts
Lentil ragu with spaghetti
Amount per Serving
Calories
599
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
3
g
19
%
Cholesterol
 
13
mg
4
%
Sodium
 
680
mg
30
%
Potassium
 
835
mg
24
%
Carbohydrates
 
99
g
33
%
Fiber
 
21
g
88
%
Sugar
 
5
g
6
%
Protein
 
29
g
58
%
Vitamin A
 
204
IU
4
%
Vitamin C
 
6
mg
7
%
Calcium
 
149
mg
15
%
Iron
 
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
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