Open Shop Sorted

Dinner recipe

Saucy Mushroom Lentil Ragu Rice Bowls with Parsley

No ratings yet

A savoury vegan mushroom and lentil ragu with carrots, celery, passata, oregano, parsley, and basmati rice.

Start planningStart cookingIngredients
55 min410 kcal4 base servingsDinnerVeganGluten FreeBatch FriendlyFamily Friendly
Allergy and dietary checks

Shop Sorted can help flag food rules, but it cannot guarantee that a meal or product is allergen-free or suitable for your needs. Always check retailer labels, product packaging, ingredients and substitution notices before buying, cooking or eating.

Recipe and nutrition estimates

Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.

Focus ingredients: chestnut mushrooms, green lentils, basmati rice, passata

Dietary fit: Vegetarian, Vegan, Dairy-free, Gluten-free

Serving tip: Heat the rice pouches once, following their packet, and serve immediately. Do not cool and reheat the rice again. The sauce alone can be cooled in shallow portions, refrigerated within 1–2 hours at 0–5°C and used within 48 hours; reheat it only once until steaming hot throughout. For larger households, cook no more than 4 base servings in each set of the listed pans; use additional pans or repeat the complete batch. Extra sequential batches add the stated cooking time. Divide all listed ingredients between batches before starting.

Mushroom Lentil Ragu Rice Bowls plated and ready to serve.

Image: Shop Sorted generated asset

Ingredients

What you need

  • 400g chestnut mushrooms
  • 2 × 390 g tins green lentils
  • 2 × 250 g pouchs microwave basmati rice
  • 2 carrots
  • 2 celery sticks
  • 1 onion
  • 3 cloves garlic
  • 500g passata
  • 2 tbsp tomato puree
  • 2 tsp dried oregano
  • 1 tbsp red wine vinegar
  • 15g flat leaf parsley
  • 1 tbsp olive oil
  • 250ml water

You'll also need

28cm sauté pan, 4l capacity, knife, grater, kettle, microwave

Method

Step by step

Up to 8 clear steps
  1. Mushroom Lentil Ragu Rice Bowls cooking step 1: Prepare the ragu base.
    Step 1

    Prepare the ragu base

    For more than 4 servings, first divide all ingredients into batches of no more than 4 servings. Listed amounts are totals; use each batch’s share when following the steps in its own set of pans. Finely chop mushrooms and onion. Cut carrots and celery into 5mm dice, grate garlic, drain and rinse canned cooked lentils and chop parsley. Measure all the sauce water and bring it to the boil.

    14 min
  2. Mushroom Lentil Ragu Rice Bowls cooking step 2: Brown the mushrooms.
    Step 2

    Brown the mushrooms

    Heat half the olive oil in a wide pan over a medium-high heat. Cook the mushrooms for 7 to 8 minutes, stirring often, until their liquid has evaporated and the edges are browned. Tip them onto a plate.

    8 min

    Browning the mushrooms first gives the ragu a deeper flavour without using meat substitutes.

  3. Mushroom Lentil Ragu Rice Bowls cooking step 3: Soften the vegetables.
    Step 3

    Soften the vegetables

    Add the remaining olive oil to the pan, reduce the heat to medium, and cook the onion, carrot, and celery for 6 to 7 minutes until glossy and softened. Stir in the garlic, tomato puree, and oregano for 1 minute.

    8 min
  4. Mushroom Lentil Ragu Rice Bowls cooking step 4: Simmer the ragu.
    Step 4

    Simmer the ragu

    Return mushrooms to the pan with cooked lentils, passata, all the hot water and vinegar. Simmer for 14–16 minutes, stirring, until carrot and celery are tender and sauce coats a spoon. Continue gently if vegetables remain firm.

    16 min
  5. Mushroom Lentil Ragu Rice Bowls cooking step 5: Warm the rice.
    Step 5

    Warm the rice

    Heat all the listed cooked-rice pouches according to their packet instructions, allowing for separate batches if required. Stir half the parsley through the ragu.

    4 min
  6. Mushroom Lentil Ragu Rice Bowls cooking step 6: Serve in bowls.
    Step 6

    Serve in bowls

    Spoon the rice between the planned servings, top with the mushroom lentil ragu, and scatter over the remaining parsley.

    3 min