Lentil & mushroom bolognese

• Red lentils250g
• Closed cup mushrooms300g
• Brown onions150g
• Carrots200g
• Garlic (4 bulbs, approx 40 cloves)2
• Chopped tomatoes (400g tin)2
• Tomato puree30g
• Dried mixed herbsstore cupboard3g
• Spaghetti400g

Plus salt and pepper. About £2.76 for the amounts used.

Method

1. 1

   Finely chop 1 onion and 1 carrot (200g) and slice 300g mushrooms. Fry in a little oil for 10 minutes.

2. 2

   Add 2 crushed garlic cloves and 2 tbsp tomato puree for 1 minute.

3. 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. 4

   Cook 400g spaghetti following the pack, drain and serve with the sauce.