Dinner recipe
A rich plant-based mushroom, lentil, and tomato sauce spooned over fluffy basmati rice with parsley.
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Ingredients
large saucepan, pasta pan, colander, box grater, knife, chopping board
Method
Finely chop the onion, grate the carrots and garlic, finely chop the mushrooms, drain and rinse the lentils, rinse the rice, and chop the parsley.
Put the rice in a lidded pan with 600ml water and a pinch of salt. Bring to the boil, cover, cook for 10 minutes, then turn off the heat and leave covered for 10 minutes.
Heat the olive oil in a large saucepan over a medium heat. Cook the onion and carrots for 7-8 minutes, stirring often, until softened and sweet-smelling.
Add the mushrooms and cook for 8-10 minutes until they have released their liquid and are browned at the edges. Stir in the garlic for 1 minute.
Stir in the tomato puree, smoked paprika, and oregano for 1 minute. Add the chopped tomatoes, lentils, 150ml water, salt, and pepper, then simmer for 12-14 minutes until thick. Add a small pinch of sugar only if the tomatoes taste sharp.
Fluff the rice with a fork. Spoon it into bowls, top with the lentil mushroom tomato sauce, and scatter over the parsley.
