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 vibrant and nourishing dish featuring a savory mushroom ragu enriched with hearty lentils and tofu, paired beautifully with herb-roasted zucchini and cherry tomatoes. This warm, rustic meal bursts with aromatic garlic and fresh herbs, creating a satisfying plate that's both nutrient-dense and flavor-forward.

Try 7 days free, then $12.99 / mo.

NUTRITION

531kcal
Protein
32.5g
Fat
20.7g
Carbs
63g

SERVINGS

1 serving

INGREDIENTS

150g Cremini Mushrooms

1 cup Cooked Lentils (198g)

100g Firm Tofu

100g Zucchini

100g Cherry Tomatoes

50g Red Onion

1 tablespoon Olive Oil

2 cloves Garlic

1 tablespoon Mixed Fresh Herbs

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Slice the zucchini into rounds and halve the cherry tomatoes. Peel and thinly slice the red onion.

  • 3

    In a mixing bowl, toss the zucchini, cherry tomatoes, and red onion with half of the olive oil, salt, pepper, and mixed fresh herbs. Spread them on a baking sheet in a single layer.

  • 4

    Roast the vegetables in the preheated oven for about 20-25 minutes until tender and slightly charred.

  • 5

    Meanwhile, clean and slice the cremini mushrooms. Mince the garlic.

  • 6

    In a medium skillet over medium heat, warm the remaining olive oil. Sauté the minced garlic until fragrant (about 30 seconds), then add the mushrooms. Cook until the mushrooms soften and release their liquid, about 5 minutes.

  • 7

    Stir in the cooked lentils and crumble the tofu into the skillet, mixing gently to combine. Allow the ragu to simmer for another 5 minutes so that the flavors meld. Season with salt and pepper to taste.

  • 8

    Plate a generous serving of the mushroom ragu and top with the herb-roasted vegetables.

  • 9

    Garnish with an extra sprinkle of fresh herbs, 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 vibrant and nourishing dish featuring a savory mushroom ragu enriched with hearty lentils and tofu, paired beautifully with herb-roasted zucchini and cherry tomatoes. This warm, rustic meal bursts with aromatic garlic and fresh herbs, creating a satisfying plate that's both nutrient-dense and flavor-forward.

NUTRITION

531kcal
Protein
32.5g
Fat
20.7g
Carbs
63g

SERVINGS

1 serving

INGREDIENTS

150g Cremini Mushrooms

1 cup Cooked Lentils (198g)

100g Firm Tofu

100g Zucchini

100g Cherry Tomatoes

50g Red Onion

1 tablespoon Olive Oil

2 cloves Garlic

1 tablespoon Mixed Fresh Herbs

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Slice the zucchini into rounds and halve the cherry tomatoes. Peel and thinly slice the red onion.

  • 3

    In a mixing bowl, toss the zucchini, cherry tomatoes, and red onion with half of the olive oil, salt, pepper, and mixed fresh herbs. Spread them on a baking sheet in a single layer.

  • 4

    Roast the vegetables in the preheated oven for about 20-25 minutes until tender and slightly charred.

  • 5

    Meanwhile, clean and slice the cremini mushrooms. Mince the garlic.

  • 6

    In a medium skillet over medium heat, warm the remaining olive oil. Sauté the minced garlic until fragrant (about 30 seconds), then add the mushrooms. Cook until the mushrooms soften and release their liquid, about 5 minutes.

  • 7

    Stir in the cooked lentils and crumble the tofu into the skillet, mixing gently to combine. Allow the ragu to simmer for another 5 minutes so that the flavors meld. Season with salt and pepper to taste.

  • 8

    Plate a generous serving of the mushroom ragu and top with the herb-roasted vegetables.

  • 9

    Garnish with an extra sprinkle of fresh herbs, and serve warm.