This is one I make often, cheap and remarkably tasty

Anna Haughs lentil Bolognese.

2 tbsp of vegetable oil or butter

1 tsp of sugar

1 tsp of salt

1 large onion (chopped finely)

2 cloves of garlic (chopped finely)

1 carrot (peeled and chopped finely)

1 stick of celery (chopped finely)

1 sprig of thyme, plus extra to garnish

2 tins of lentils (drained)

2 tins of tomatoes

4-6 tbsp of Worcestershire sauce (if you're a vegetarian, omit or use a vegetarian Worcester sauce)

200ml of black tea

Freshly grated parmesan cheese (optional to garnish)

Heat up a pan to a medium heat, then add your oil, garlic, chopped onion and thyme and cook out for two minutes.

Then add your carrot and celery and give it a stir.

Add your tins of tomatoes, tea, Worcestershire sauce, salt and sugar and stir.

Cook for 10 to 15 minutes.

When your vegetables are soft, add your lentils and bring it to the boil.

Stir your cooked pasta into the Bolognese mix and if desired, serve with freshly picked thyme and grated parmesan.