Mushroom and Brown Lentil Rice

I served this Mushroom and Lentil Rice as part of a poke bowl style dinner but it makes a perfect light, protein rich vegetarian meal as well!

This recipe was born out of my craving for mushrooms and something earthy, hearty and comforting.

I served it poke bowl style with some chopped up leftover roast beef stirred through, fried organic tofu, rainbow cabbage salad and ferments and the whole family loved it. The mushroom and lentil rice is delicious eaten as a meal, hot or cold, with some raw greens for leftovers the next day or two.
If you don’t have basmati rice, don’t panic, you can use brown rice instead which would be extra delicious!
Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.Here are some of the ingredients you’ll need:

Extra Virgin Olive Oil
Dried thyme or sage
Sea salt 
Black pepper
Basmati Rice
Chicken stock
Brown lentils

Mushroom and Brown Lentil Rice

Prep Time 10 mins
Cook Time 30 mins
Servings 6


  • 1 tablespoon extra virgin olive oil
  • 1 brown onion, finely diced
  • 4 cloves garlic, minced
  • 500 grams mushrooms, thinly sliced
  • 1 tspn dried thyme or sage
  • sea salt and black pepper
  • 1 cup basmati rice
  • 2 cups vegetable or chicken stock
  • 450gm tin brown lentils
  • 1 tbsp unsalted butter optional
  • 1/2 cup fresh parsley, finely chopped


  • Heat olive oil in a large saucepan or Dutch oven over medium heat. Add onion and saute until cooked and translucent, stirring frequently, about 8-10 minutes. Add garlic and saute for a further 2 minutes.
  • Stir in mushrooms and thyme or sage and cook, stirring occasionally, until mushrooms are tender and browned, about 5-6 minutes.
  • Stir in rice, lentils, salt and pepper and broth. Bring to a boil then cover and reduce to a very low heat and gently simmer until rice is cooked through, about 20 minutes. Stir in butter and allow to melt.
  • Remove from heat, stir in parsley and serve.

Do you love mushrooms too?

If you make this recipe and share on instagram, remember to tag me @brendajanschek. Otherwise feel free to pm me your photos via Facebook.

Other rice based dinner recipes you might like are Middle Eastern Lentils and Rice (Mjaddra) and Garlic Prawns and Coconut Rice and Spicy Pork and Vegetable Nasi Goreng or Easy Paella.

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