Lentil Bolognese

Lentil Bolognese with Pasta and Garlic Bread
This recipe is from Jack Monroe – Cooking On A Bootstrap

Note: I have altered some of the amounts to cater for my family and I do not include costings for things such as oil, salt and pepper etc.
You can also make this recipe cheaper depending on the number of ingredients you buy and where you get them from. We have a couple of things that are homegrown such as garlic and herbs.

2 Onions 200g (75p 1kg) 15p
1 Garlic Clove (Homegrown)
2 Carrots 200g (40p 1kg) 8p
Handful of Parsley (Homegrown)
1 Vegetable Stock Cube (30p for 10) 3p
50ml Red Wine (£3.50 75cl) 23p
Tin of Chopped Tomatoes 30p
150g Red Lentils (£1.15 500g) 35p
2 Tbsp Tomato Puree (35p 142g) 18p
250g Pasta (£1.20 1kg) 30p
Garlic Bread (70p for 2) 35p
20g Hard Cheese (£1 80g) 25p
1 Tbsp Oil
Total: £2.22 approximately
*Prices from Sainsbury’s


1. Peel and slice the onion and garlic and put them into an oiled frying pan. Peel the carrot and then grate that into the pan.

2. Fry gently on a low heat, stirring occasionally.

3. Chop the herbs and add them to the pan. Then when the onion has softened crumble in the stock cube, add the wine, chopped tomatoes, tomato puree and then the lentils.

4. Stir and simmer over a low heat for about 20 minutes, or until the lentils are cooked. (A little bit of water might need to be added during this time)

5. Serve on top of pasta with a nice helping of hard cheese on top, and a side of garlic bread.

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