Dinner recipe

Smoky Lentil Mushroom Tomato Rice with Parsley

Name: Smoky Lentil Mushroom Tomato Rice with Parsley
Prep time: 12 min
Cook time: 30 min
Total time: 42 min
Yield: 4 servings
Ingredients: 300g basmati rice; 2 tins green lentils; 350g mushrooms; 2 tins chopped tomatoes; 2 carrots; 1 onion; 3 cloves garlic; 2 tbsp tomato puree; 2 tsp smoked paprika; 2 tsp dried oregano; 2 tbsp olive oil; 20g parsley

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

Start cooking Ingredients

45 min590 kcal4 base servingsDinnerPlant BasedFamily FriendlyBudget Friendly

Allergy and dietary checks

Shop Sorted can help flag food rules, but it cannot guarantee that a meal or product is allergen-free or suitable for your needs. Always check retailer labels, product packaging, ingredients and substitution notices before buying, cooking or eating.

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, Lower Sugar

Serving tip: Chopping the mushrooms finely gives the tomato sauce a familiar savoury texture without relying on specialist substitutes.

Smoky Lentil Mushroom Tomato Rice plated and ready to serve.

Image: Shop Sorted generated asset

Ingredients

What you need

300g basmati rice
2 tins green lentils
350g mushrooms
2 tins chopped tomatoes
2 carrots
1 onion
3 cloves garlic
2 tbsp tomato puree
2 tsp smoked paprika
2 tsp dried oregano
2 tbsp olive oil
20g parsley

You'll also need

large saucepan, pasta pan, colander, box grater, knife, chopping board

Method

Step by step

Up to 8 clear steps

Step 1
Prep the vegetables
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.
12 min
Step 2
Cook the rice
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.
20 min
Step 3
Soften the base
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.
8 min
Step 4
Brown the mushrooms
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.
11 min
Step 5
Simmer the sauce
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.
16 min
Step 6
Serve over rice
Fluff the rice with a fork. Spoon it into bowls, top with the lentil mushroom tomato sauce, and scatter over the parsley.
4 min

Recipe

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Dinner recipe

Smoky Lentil Mushroom Tomato Rice with Parsley

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

Start cooking Ingredients

45 min590 kcal4 base servingsDinnerPlant BasedFamily FriendlyBudget Friendly

Allergy and dietary checks

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, Lower Sugar

Serving tip: Chopping the mushrooms finely gives the tomato sauce a familiar savoury texture without relying on specialist substitutes.

Image: Shop Sorted generated asset

Ingredients

What you need

300g basmati rice
2 tins green lentils
350g mushrooms
2 tins chopped tomatoes
2 carrots
1 onion
3 cloves garlic
2 tbsp tomato puree
2 tsp smoked paprika
2 tsp dried oregano
2 tbsp olive oil
20g parsley

You'll also need

large saucepan, pasta pan, colander, box grater, knife, chopping board

Method

Step by step

Up to 8 clear steps

Step 1
Prep the vegetables
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.
12 min
Step 2
Cook the rice
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.
20 min
Step 3
Soften the base
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.
8 min
Step 4
Brown the mushrooms
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.
11 min
Step 5
Simmer the sauce
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.
16 min
Step 6
Serve over rice
Fluff the rice with a fork. Spoon it into bowls, top with the lentil mushroom tomato sauce, and scatter over the parsley.
4 min

Smoky Lentil Mushroom Tomato Rice with Parsley

What you need

You'll also need

Step by step

Prep the vegetables

Cook the rice

Soften the base

Brown the mushrooms

Simmer the sauce

Serve over rice

Related recipes for the week

Creamy Coconut Chickpea Cauliflower Rice with Lime and Coriander

Saucy Mushroom Lentil Ragu Rice Bowls with Parsley

Smoky Aubergine Chickpea Tomato Rice with Lemon

Loading the recipe.

Smoky Lentil Mushroom Tomato Rice with Parsley

What you need

You'll also need

Step by step

Prep the vegetables

Cook the rice

Soften the base

Brown the mushrooms

Simmer the sauce

Serve over rice

Related recipes for the week

Creamy Coconut Chickpea Cauliflower Rice with Lime and Coriander

Saucy Mushroom Lentil Ragu Rice Bowls with Parsley

Smoky Aubergine Chickpea Tomato Rice with Lemon