Lentil Bolognese with Spaghetti
Last week I cooked this pasta dish, which Ali absolutely loved, and was delighted to have served to him the next day for lunch. It's made enough for eight meals, which means half of the sauce is sitting in the freezer ready for this weeks meal plan - neither of us can wait! It doesn't look to pretty, but don't let that fool you!
Serves 6-8, £1.66 21p per portion (£1.96 with enough value spaghetti for eight!)
oil (optional - I use a splash of water and make this a fat free meal!)
1 onion, finely diced 5p
4 cloves garlic, crushed 10p
2 carrots, fined diced 15p
2 ribs celery, finely diced 10p
1 heaped teaspoon of mixed dried herbs (two if not using fresh herbs) 2p
2 tins plum tomatoes 50p
2 veggie stock cubes (or beef if not veggie - adds an extra richness!) 4p
400g lentils, rinsed 60p
2tbsp tomato puree 10p
hot water, to cover
Optional extras: Fresh greek basil (free, if you grow some!!), hard cheese, mushrooms/peppers/whatever floats around your fridge, chilli flakes.
Fry the onion, garlic, carrots, celery and any other veg (if using) for 10 minutes until softened.
Add all other ingredients and cook on low for 6-8 hours, medium for 4-5 hours, or high for 2-3 hours.
Serve on value spaghetti (20p/500g) with garnishes of choice. We used some greek basil from our garden, chilli flakes, and Ali had a generous drizzle of Extra Virgin Olive Oil.