Cheap family recipe for 6 people, takes only 15 mins; recipe has olive oil, onion, carrot, celery, garlic clove, red lentil, tomato, tomato puree, oregano, bay leaf, vegetable stock, spaghetti and parmesan.
Lentil ragu
Course: Cheap family
Servings
6
servings
Prep time
15 mins
Ingredients
- Garlic Clove: 3 garlic cloves, crushed
- Parmesan: parmesan or vegetarian cheese, grated, to serve
- Spaghetti: 500g spaghetti
- Olive Oil: 3 tbsp olive oil
- Onion: 2 onions, finely chopped
- Vegetable Stock: 1l vegetable stock
- Tomato: 2 x 400g cans chopped tomatoes
- Carrot: 3 carrots, finely chopped
- Red Lentil: 500g bag dried red lentils
- Oregano: 2 tsp each dried oregano and thyme
- Bay Leaf: 3 bay leaves
- Tomato Puree: 2 tbsp tomato puree
- Celery: 3 celery sticks, finely chopped
Directions
- Heat the oil in a large saucepan and add the onions, carrots, celery and garlic. Cook gently for 15-20 mins until everything is softened. Stir in the lentils, chopped tomatoes, tomato puree, herbs and stock. Bring to a simmer, then cook for 40-50 mins until the lentils are tender and saucy - splash in water if you need. Season.
- If eating straight away, keep on a low heat while you cook the spaghetti, following pack instructions. Drain well, divide between pasta bowls or plates, spoon sauce over the top and grate over some cheese. Alternatively, cool the sauce and chill for up to 3 days.Or freeze for up to 3 months. Simply defrost portions overnight at room temperature, then reheat gently to serve.
