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Veetee Recipe

Spicy Lentil, Spinach & Mushroom Rice

Easy4 Servings
This Spicy Lentil, Spinach & Mushroom Rice recipe is another vegan and vegetarian hit from VeeTee recipes. With an added kick of flavour, this rice recipe is ideal for dinner, lunch, or as a side.

What you need to get


  • 1 tray VeeTee Wholegrain and Quinoa Rice

  • 40g red lentils

  • 200ml water

  • 1 tbsp oil

  • ½ tsp cumin seeds

  • 1 clove of garlic, crushed

  • 1 onion, thinly sliced

  • ½ tsp cumin powder

  • 1 tsp ginger, grated

  • ½ tsp lime juice

  • ¼ tsp turmeric powder

  • 1 tsp red chilli powder

  • 2 spring onion stems

  • 12-15 mushrooms, cut into quarters

  • 70g raw spinach, roughly sliced

  • ¼ tbsp coriander leaves, coarsely chopped

  • salt & pepper to taste


What you need to do


  1. In a heavy bottomed pan, add the lentils and water. Cook on a medium heat for 30 minutes or until all the liquid has been absorbed and the lentils are soft. Remove from the hob and set aside.

  2. Heat the oil in a pan, add the cumin seeds. When they begin to pop,
    add the garlic and onion. Stir frequently until the onions are soft and translucent.

  3. Add the cooked lentils and the remaining ingredients except for the rice and coriander. Cook for 8-10 minutes on full heat, stirring all the time, adding half a cup of water if required, to prevent the base catching.

  4. Cook the VeeTee Rice according to pack instructions and add to the pan, stirring constantly. Ensure all is well mixed and season to taste.

  5. Remove from the heat, stir in the coriander and serve immediately.



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Spicy Lentil, Spinach & Mushroom Rice

Spicy Lentil, Spinach & Mushroom Rice This Spicy Lentil, Spinach & Mushroom Rice recipe is another vegan and vegetarian hit from VeeTee recipes. With an added kick of flavour, this rice recipe is ideal for dinner, lunch, or as a side.

What you need to get


  • 1 tray VeeTee Wholegrain and Quinoa Rice

  • 40g red lentils

  • 200ml water

  • 1 tbsp oil

  • ½ tsp cumin seeds

  • 1 clove of garlic, crushed

  • 1 onion, thinly sliced

  • ½ tsp cumin powder

  • 1 tsp ginger, grated

  • ½ tsp lime juice

  • ¼ tsp turmeric powder

  • 1 tsp red chilli powder

  • 2 spring onion stems

  • 12-15 mushrooms, cut into quarters

  • 70g raw spinach, roughly sliced

  • ¼ tbsp coriander leaves, coarsely chopped

  • salt & pepper to taste


What you need to do


  1. In a heavy bottomed pan, add the lentils and water. Cook on a medium heat for 30 minutes or until all the liquid has been absorbed and the lentils are soft. Remove from the hob and set aside.

  2. Heat the oil in a pan, add the cumin seeds. When they begin to pop,
    add the garlic and onion. Stir frequently until the onions are soft and translucent.

  3. Add the cooked lentils and the remaining ingredients except for the rice and coriander. Cook for 8-10 minutes on full heat, stirring all the time, adding half a cup of water if required, to prevent the base catching.

  4. Cook the VeeTee Rice according to pack instructions and add to the pan, stirring constantly. Ensure all is well mixed and season to taste.

  5. Remove from the heat, stir in the coriander and serve immediately.