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A savoury vegan mushroom and lentil ragu with carrots, celery, passata, oregano, parsley, and basmati rice.
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.
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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.
Timer: 14 min