Hearty Mushroom Ragu with Herb-Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Hearty Mushroom Ragu with Herb-Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Mushroom Ragu with Herb-Roasted Vegetables

Savor a robust, earthy mushroom ragu simmered with velvety cannellini beans and tender lentils, infused with aromatic garlic and onions. This soul-satisfying dish is perfectly paired with a medley of herb-roasted vegetables, creating a harmonious blend of textures and flavors that celebrate nature's bounty.

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NUTRITION

566kcal
Protein
32.3g
Fat
11.5g
Carbs
90.7g

SERVINGS

1 serving

INGREDIENTS

200g Mixed Mushrooms

1 medium Tomato (123g)

1 cup Cannellini Beans (260g)

0.5 cup Cooked Lentils (99g)

1 Small Onion (70g)

2 Garlic Cloves

150g Assorted Roasted Vegetables

2 tsp Extra Virgin Olive Oil

1 tbsp Mixed Fresh Herbs

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Toss the assorted vegetables with 1 teaspoon of olive oil, a pinch of salt, pepper, and chopped fresh herbs. Spread them on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

  • 2

    While the vegetables roast, prepare the ragu. Finely chop the small onion and mince the garlic cloves. Clean and slice the mixed mushrooms.

  • 3

    Heat the remaining teaspoon of olive oil in a pan over medium heat. Add the chopped onion and garlic, sautéing until translucent and fragrant.

  • 4

    Add the sliced mushrooms to the pan and cook until they release their moisture and begin to brown, about 5-7 minutes.

  • 5

    Stir in the chopped tomato, cannellini beans, and cooked lentils. Allow the mixture to simmer gently for 8-10 minutes so the flavors meld together. Season with salt, pepper, and a dash of your favorite herbs.

  • 6

    Plate a serving of the mushroom ragu and top or side it with the herb-roasted vegetables. Garnish with extra fresh herbs if desired and serve warm.

Hearty Mushroom Ragu with Herb-Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Hearty Mushroom Ragu with Herb-Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Mushroom Ragu with Herb-Roasted Vegetables

Savor a robust, earthy mushroom ragu simmered with velvety cannellini beans and tender lentils, infused with aromatic garlic and onions. This soul-satisfying dish is perfectly paired with a medley of herb-roasted vegetables, creating a harmonious blend of textures and flavors that celebrate nature's bounty.

NUTRITION

566kcal
Protein
32.3g
Fat
11.5g
Carbs
90.7g

SERVINGS

1 serving

INGREDIENTS

200g Mixed Mushrooms

1 medium Tomato (123g)

1 cup Cannellini Beans (260g)

0.5 cup Cooked Lentils (99g)

1 Small Onion (70g)

2 Garlic Cloves

150g Assorted Roasted Vegetables

2 tsp Extra Virgin Olive Oil

1 tbsp Mixed Fresh Herbs

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Toss the assorted vegetables with 1 teaspoon of olive oil, a pinch of salt, pepper, and chopped fresh herbs. Spread them on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

  • 2

    While the vegetables roast, prepare the ragu. Finely chop the small onion and mince the garlic cloves. Clean and slice the mixed mushrooms.

  • 3

    Heat the remaining teaspoon of olive oil in a pan over medium heat. Add the chopped onion and garlic, sautéing until translucent and fragrant.

  • 4

    Add the sliced mushrooms to the pan and cook until they release their moisture and begin to brown, about 5-7 minutes.

  • 5

    Stir in the chopped tomato, cannellini beans, and cooked lentils. Allow the mixture to simmer gently for 8-10 minutes so the flavors meld together. Season with salt, pepper, and a dash of your favorite herbs.

  • 6

    Plate a serving of the mushroom ragu and top or side it with the herb-roasted vegetables. Garnish with extra fresh herbs if desired and serve warm.