Name: Hearty Mushroom Ragu with Herb-Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 cups cooked brown lentils (~300g); 2 cups sliced white mushrooms (~144g); 1 medium carrot; 0.5 medium zucchini; 0.5 medium red bell pepper; 1 small can diced tomatoes (~170g); 0.5 medium yellow onion; 2 cloves garlic, minced; 0.5 tbsp extra virgin olive oil; 3 sprigs fresh thyme; 2 sprigs fresh rosemary; Salt and black pepper to taste

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.

YOUR SOLIN GENERATED RECIPE

Hearty Mushroom Ragu with Herb-Roasted Vegetables

Savor the rich, savory notes of a mushroom-forward ragu paired with a vibrant medley of herb-roasted vegetables and protein-packed lentils. A comforting dish that balances earthy flavors with a touch of fresh herbs, perfect for a nourishing meal any time of day.

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NUTRITION

Protein

34.8g

Fat

9.6g

Carbs

92.5g

SERVINGS

1 serving

INGREDIENTS

1.5 cups cooked brown lentils (~300g)

2 cups sliced white mushrooms (~144g)

1 medium carrot

0.5 medium zucchini

0.5 medium red bell pepper

1 small can diced tomatoes (~170g)

0.5 medium yellow onion

2 cloves garlic, minced

0.5 tbsp extra virgin olive oil

3 sprigs fresh thyme

2 sprigs fresh rosemary

Salt and black pepper to taste

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PREPARATION

1
Preheat your oven to 425°F. On a baking sheet, toss the carrot (sliced into rounds), zucchini (cut into half-moons), and red bell pepper (sliced) with half a tablespoon of olive oil, a couple of sprigs of thyme and rosemary, salt, and black pepper. Roast in the oven for about 20-25 minutes until tender and slightly caramelized.
2
In the meantime, heat a non-stick skillet over medium heat. Add the chopped half onion and minced garlic, sautéing until translucent and fragrant for about 2-3 minutes.
3
Add the sliced mushrooms to the skillet and cook until they have released their moisture and begin to brown, approximately 5-7 minutes.
4
Stir in the cooked lentils and diced tomatoes. Let the mixture simmer gently for 5-8 minutes, allowing flavors to meld. Adjust seasoning with salt and pepper as needed.
5
Plate a generous serving of the mushroom ragu and top with the roasted vegetables. Garnish with additional fresh thyme or rosemary if desired, and serve warm.