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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.
55 min410 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
410 kcal
| Typical values | per serving |
|---|---|
| Energy | 410 kcal |
| Protein | 18g |
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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.
Timer: 14 min