NUTRITION

SERVINGS

INGREDIENTS

250 g White Button Mushrooms

3/4 cup Cooked Lentils (approx. 150 g)

3/4 cup Cannellini Beans (approx. 110 g)

2 tbsp Tomato Paste

1/2 cup Diced Tomatoes

1/2 medium Red Onion (for ragu)

2 cloves Garlic

1 tsp Olive Oil (for ragu)

1/2 medium Zucchini

1/2 medium Red Bell Pepper

1/2 medium Carrot

1/2 small Red Onion (for veggies)

1/2 tsp Olive Oil (for roasting)

1 tsp Dried Oregano

1 tsp Dried Thyme

1 tbsp Fresh Basil

PREPARATION

• 1

  Preheat your oven to 425°F for the roasted vegetables.

• 2

  For the ragu, heat 1 tsp of olive oil in a pan over medium heat. Add the chopped red onion and garlic, and sauté until softened and aromatic.

• 3

  Add the sliced mushrooms to the pan and cook until they release their moisture and start to brown.

• 4

  Stir in the tomato paste and diced tomatoes. Then, add the cooked lentils and cannellini beans, mixing well to combine.

• 5

  Season the ragu with dried oregano, dried thyme, and a sprinkle of fresh basil. Allow the mixture to simmer for about 8-10 minutes so the flavors meld together.

• 6

  Meanwhile, prepare the roasted vegetables by slicing the zucchini, red bell pepper, carrot, and red onion into bite-sized pieces. Toss them in a small bowl with 1/2 tsp olive oil, salt, and pepper if desired.

• 7

  Spread the vegetables evenly on a baking sheet and roast in the preheated oven for 15-20 minutes until tender and lightly charred on the edges.

• 8

  To serve, spoon a generous portion of the warm mushroom ragu onto a plate and top or side it with the herb-roasted vegetables. Garnish with additional fresh basil if desired.