Lentil Bolognese

Classic lentil bolognese

Serve up this classic by replacing £4.50 worth of 500g minced beef with the exact same amount of lentils for just £1.35.

For extra nutrition, you could also choose to add a handful of frozen vegetables
to your vegan spag bol - which you can find for as little as £1 or less per bag.

Ingredients

• 1 large mug green lentils
• 1 can chopped tomatoes
• 2 chopped garlic cloves
• 1 chopped onion
• 1 chopped carrot
• 1 large stick of celery
• 2 handfuls of chopped mushrooms (optional)
• 2 tbsp oil
• 1 tsp mixed Italian herbs
• Salt and pepper
• 1 pint stock
• 1 pack spaghetti

Serves 4-6. Save leftovers and fridge/freeze for later.

Steps

1. Soften the garlic, onions, carrot and celery in a pan with the oil.
2. Add the lentils and mushrooms (if using) and cook for 10 mins.
3. Add the tomatoes and the stock.
4. Cook for at least an hour on a low heat - the longer and slower you cook this the better it will be.
5. Check the sauce, you want it to be nice and thick.
6. Season.
7. Cook the spaghetti according to the instructions and drain well.
8. Return to the pan and add the sauce, mixing well. Serve.