Spaghetti & lentil meatballs

• Red lentils200g
• Sliced wholemeal loaf1
• Free range eggs (15 pack)1
• Brown onions100g
• Mature cheddar40g
• Passata500g
• Garlic (4 bulbs, approx 40 cloves)2
• Spaghetti400g
• Vegetable oilstore cupboard20ml

Plus salt and pepper. About £2.45 for the amounts used.

Method

1. 1

   Simmer 200g rinsed red lentils in 450ml water for 15 minutes until thick and dry. Cool a little.

2. 2

   Blitz or grate 3 slices of bread into crumbs. Mix the lentils with the crumbs, 1 egg, 1 finely chopped onion, 40g grated cheddar and salt. Roll into about 20 balls.

3. 3

   Fry in 2 tbsp oil for 6-8 minutes, turning gently, until golden. Add 500g passata and 2 crushed garlic cloves and simmer for 10 minutes.

4. 4

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