Prepare the ragu base

Finely chop the mushrooms, carrots, celery, and onion, grate the garlic, drain and rinse the lentils, boil the kettle for 250ml hot water, and chop the parsley.

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. Season the mushrooms with a pinch of salt and black pepper while they cook.

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

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.

Simmer the ragu

Return the mushrooms to the pan with the lentils, passata, 250ml hot water, red wine vinegar, and a pinch of pepper. Simmer for 14 to 16 minutes, stirring occasionally, until thick enough to spoon over rice. Add a small pinch of sugar only if the tomatoes taste sharp.

Warm the rice

Heat the microwave basmati rice to pack instructions, then fluff it into a serving bowl. Stir half the parsley through the ragu and loosen with a splash of hot water if it has become too thick.

Serve in bowls

Spoon the rice into four bowls, top with the mushroom lentil ragu, and scatter over the remaining parsley.