Lentil & mushroom bolognese
Italian45 mins£0.72 a portionVegetarianFreezes well
Ingredients
Serves 4
- Red lentils250g
- Closed cup mushrooms300g
- Brown onions150g
- Carrots200g
- Garlic2 cloves
- Chopped tomatoes2 × 400g tins
- Tomato puree2 tbsp (30g)
- Dried mixed herbsstore cupboard1 tsp (3g)
- Spaghetti400g
Plus salt and pepper. About £2.87 for the amounts used.
Method
- 1
Finely chop 1 onion and 1 carrot (200g) and slice 300g mushrooms. Fry in a little oil for 10 minutes.
- 2
Add 2 crushed garlic cloves and 2 tbsp tomato puree for 1 minute.
- 3
Rinse 250g red lentils and add with 2 tins chopped tomatoes, 1 tsp mixed herbs and 500ml water. Simmer for 25 minutes, stirring often, until thick. Season.
- 4
Cook 400g spaghetti following the pack, drain and serve with the sauce.
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