Ingredients:
1 tbsp olive oil
2 tbsp plant-based butter
1 diced white onion
200g sliced mushrooms
3 crushed garlic cloves
5 finely chopped sage leaves
200g soaked, washed and rinsed brown lentils
5 cups vegetable stock
1 cup brown rice
4 tbsp nutritional yeast flakes (optional) 

Method:

1. Heat vegetable stock in a medium sized pot, slowly bringing to a simmer. Reduce temperature to a low heat to keep warm
2. In a separate pot, heat 1 tbsp of olive oil and add garlic, onion, sage, lentils and mushrooms. Cook on a medium to high heat until tender and aromatic
3. Add in the rice and one ladle of warmed vegetable broth, stirring until rice is ‘al dente’. Continue this process until all the liquid has been absorbed and the rice is cooked, adding extra hot water if necessary
4. Stir in plant-based butter, nutritional yeast (if using) and season to taste
5. Serve immediately and enjoy! 

Serves 4