Lentil spaghetti Bolognese

Recipe

Serves 4 adults or 11-18 toddlers

Total cost - £7.31 or £1.83 per portion

400g dried red lentils (cost effective alternative protein source) - £1.90
1 large onion - £0.12
1 large carrot - £0.10
3 celery sticks - £0.69
150g mushrooms - £1.00
1 tbsp tomato purée - £0.65
2 x 400g cans chopped tomatoes - £1.10
1L vegetable stock, made from 2 low sodium OXO stock cubes £0.00 (use leftovers from week 1 recipe)
2 tsps mixed herbs - £1.00
300g wholemeal pasta £0.75

Dice onion, carrot celery and mushrooms.
Add 1 tbsp of oil to a frying pan and gently cook the onion, carrot and celery until softened, about 10 mins (add a splash of water if it starts to stick). Add the mushrooms and cook for a few mins, then add the lentils and tomato purée, and cook for 1 min more, stirring to stop it from sticking.
Add the tomatoes, stock and herbs. Simmer for at least 20 mins (or longer) until thickened and lentils are softened.
Whilst the Bolognese is simmering, heat a pan of boiling water. Once boiling, add the pasta and cook for 10-12 minutes or as advised on the packet.
Drain the pasta and serve.

Nutrition	Per 100G	%RI	Per 158g serving	%RI
Energy(Kj)	598 kJ	7%	933 kJ	11%
Energy(kcal)	142 kcal	7%	221 kcal	11%
Fat	1.6 g	2%	2.4 g	3%
of which saturates	0.2 g	1%	0.4 g	2%
Carbohydrate	21 g	8%	33 g	13%
of which sugars	3.4 g	4%	5.2 g	6%
Fibre	5.5 g	22%	8.6 g	34%
Protein	7.5 g	15%	12 g	24%
Salt	0.22 g	4%	0.34 g	6%