Mushroom & lentil ragu with spaghetti

Mushroom & lentil ragu with spaghetti

This hearty pasta sauce recipe uses lentils as a low-cost vegetarian substitute for mince.

By , 21 September 2015
Mushroom & lentil ragu with spaghetti
  • Ready in: 35 mins
  • Serves: 4
  • Price: £1.10 per serving
Nutritional Info
Each 660g serving contains
  • Fat low
    13.2g
    19%
  • Saturates low
    4g
    20%
  • Sugars low
    7.9g
    9%
  • Salt low
    0.66g
    11%
  • Energy 2516KJ 601KCAL
    30%
3
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 381kJ/91kcal.
Ingredients
  • 1 onion, chopped
  • 2 tbsp sunflower oil
  • 1 clove garlic, crushed
  • 500g mushrooms, chopped
  • 390g carton Italian chopped tomatoes
  • 1 tsp dried oregano
  • 2 tbsp tomato ketchup
  • 2 x 215g cans green lentils, drained and rinsed
  • 300g spaghetti
  • 50g Cheddar, grated
Method
  • In a pan, cook the onion in the oil for 4 minutes until soft. Add the garlic and cook for 1 minute. Stir in the mushrooms and cook, covered, for 10 minutes, stirring occasionally.

  • Add the tomatoes, herbs and ketchup, and heat until simmering. Simmer, covered, for 10 minutes, stirring often. Add the lentils and simmer for another 10 minutes.

  • Meanwhile, cook the spaghetti according to the packet instructions. Drain. Serve in bowls with the ragu and Cheddar on top.