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Dinner recipe

Smoky Lentil Mushroom Tomato Rice with Parsley

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A rich plant-based mushroom, lentil, and tomato sauce spooned over fluffy basmati rice with parsley.

Start planningStart cookingIngredients
75 min515 kcal4 base servingsDinnerPlant BasedFamily FriendlyBudget Friendly
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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: green lentils, mushrooms, chopped tomatoes, basmati rice

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

Serving tip: Cool rice quickly in shallow portions and refrigerate ideally within1hour; use within24hours. Cool sauce and refrigerate within1–2hours at0–5°C. Reheat only once until steaming hot throughout.

Smoky Lentil Mushroom Tomato Rice plated and ready to serve.

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Ingredients

What you need

  • 300g basmati rice
  • 470g green lentils
  • 350g mushrooms
  • 2 × 400 g tins chopped tomatoes
  • 160g carrots
  • 1 onion
  • 3 cloves garlic
  • 2 tbsp tomato puree
  • 2 tsp smoked paprika
  • 2 tsp dried oregano
  • 30ml olive oil
  • 20g parsley
  • 750ml water

You'll also need

wide5l saucepan, 3l lidded rice saucepan, bowl for browned mushrooms, grater, knife and board, scales and measuring jug

Method

Step by step

Up to 8 clear steps
  1. Smoky Lentil Mushroom Tomato Rice cooking step 1: Prep the vegetables.
    Step 1

    Prepare the vegetables and pulses

    For more than four servings, repeat separate batches of no more than four using each batch’s share of the displayed ingredients. Keep pan loads and dimensions fixed and allow extra time. Finely chop the onion and mushrooms, grate carrots and crush garlic. Drain and rinse the cooked canned green lentils to the displayed weight. Rinse dry basmati rice and chop all parsley.

  2. Smoky Lentil Mushroom Tomato Rice cooking step 2: Cook the rice.
    Step 2

    Brown the mushrooms

    Divide mushrooms into two equal batches, no more than 175g per batch, and divide 15ml oil equally between them before cooking. Heat a wide 5l pan over medium-high heat. Fry each batch for 6–8 minutes, stirring, until water evaporates and edges brown, then transfer to a bowl.

    8 min
  3. Smoky Lentil Mushroom Tomato Rice cooking step 3: Soften the base.
    Step 3

    Soften onion and carrot

    Heat the remaining 15ml oil in the same pan over medium heat. Cook onion and carrots for 8–10 minutes until softened, stirring regularly. Add all garlic for 1 minute, then all tomato puree,paprika and oregano for 1 minute more.

    10 min
  4. Smoky Lentil Mushroom Tomato Rice cooking step 4: Brown the mushrooms.
    Step 4

    Simmer the lentil sauce

    Return all mushrooms and juices, add all chopped tomatoes, drained cooked lentils and 150ml water. Simmer uncovered for 15–20 minutes, stirring regularly, until hot through and thick enough to spoon over rice. Reduce heat if it catches; the lentils are already cooked, not a dry substitution.

    20 min
  5. Smoky Lentil Mushroom Tomato Rice cooking step 5: Simmer the sauce.
    Step 5

    Cook the rice

    While the sauce simmers, put all rice with the remaining 600ml water in a 3l lidded saucepan. Bring to a simmer, cover and cook on low 10–12 minutes or to the selected white-basmati packet, until water is absorbed and grains tender. Stand covered off the heat 3 minutes, then fluff.

    12 min
  6. Smoky Lentil Mushroom Tomato Rice cooking step 6: Serve over rice.
    Step 6

    Serve

    Divide all rice and sauce equally between bowls and scatter all parsley. Serve promptly.