Lentil ragu with spaghetti
Utterly delicious! Deeply savoury, filling and satisfying.
Servings: 4 servings
Calories: 599kcal
Cost: 40p
Equipment
- oven proof dish
- mixing bowl
- saucepan
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
Metric - US Customary
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
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Got a great recipe? How about submitting it to appear on Thrifty Lesley!
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
