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Saucy Mushroom Lentil Ragu Rice Bowls with Parsley
A savoury vegan mushroom and lentil ragu with carrots, celery, passata, oregano, parsley, and basmati rice.
50 min610 kcal4 base servings
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.
Nutrition
Estimated nutrition per serving
610 kcalEstimated 4 of 5 a day
| Typical values | per serving |
|---|---|
| Energy | 610 kcal |
| Protein | 21g |
| Carbohydrate | 68.6g |
| of which sugars | 12.3g |
| Fat | 21.7g |
| of which saturates | 6.1g |
| Fibre | 12g |
| Salt | 1g |
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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.
Timer: 14 min