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 rustic, hearty ragu featuring lean ground turkey, earthy mushrooms, and green lentils simmered in a rich tomato sauce. Paired with a colorful medley of herb-roasted zucchini, red bell pepper, and red onion, this dish delivers a warm, comforting blend of flavors and textures, perfect for any time of day.

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NUTRITION

496kcal
Protein
46.5g
Fat
16g
Carbs
45.1g

SERVINGS

1 serving

INGREDIENTS

100g Lean Ground Turkey (99% Lean)

150g Button Mushrooms

100g Cooked Green Lentils

1/2 cup Tomato Puree (approx. 120g)

100g Zucchini

100g Red Bell Pepper

50g Red Onion

1 tbsp Extra Virgin Olive Oil

2 cloves Garlic

2 tbsp Mixed Fresh Herbs (Rosemary, Thyme)

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PREPARATION

  • 1

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

  • 2

    In a skillet over medium heat, warm half the olive oil and sauté the minced garlic until fragrant.

  • 3

    Add the lean ground turkey to the skillet, cooking it until it's browned and nearly cooked through.

  • 4

    Stir in the sliced mushrooms and allow them to soften, releasing their moisture.

  • 5

    Mix in the cooked green lentils and tomato puree. Let the ragu simmer for about 5-7 minutes; season with salt, pepper, and half of the fresh herbs.

  • 6

    Meanwhile, chop the zucchini, red bell pepper, and red onion into bite-sized pieces. Toss them with the remaining olive oil, herbs, a pinch of salt, and pepper.

  • 7

    Spread the vegetables on a baking sheet and roast in the preheated oven for 15-20 minutes, or until tender and slightly caramelized.

  • 8

    Serve the warm mushroom ragu over the herb-roasted vegetables, garnishing with any remaining fresh herbs. Enjoy!

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 rustic, hearty ragu featuring lean ground turkey, earthy mushrooms, and green lentils simmered in a rich tomato sauce. Paired with a colorful medley of herb-roasted zucchini, red bell pepper, and red onion, this dish delivers a warm, comforting blend of flavors and textures, perfect for any time of day.

NUTRITION

496kcal
Protein
46.5g
Fat
16g
Carbs
45.1g

SERVINGS

1 serving

INGREDIENTS

100g Lean Ground Turkey (99% Lean)

150g Button Mushrooms

100g Cooked Green Lentils

1/2 cup Tomato Puree (approx. 120g)

100g Zucchini

100g Red Bell Pepper

50g Red Onion

1 tbsp Extra Virgin Olive Oil

2 cloves Garlic

2 tbsp Mixed Fresh Herbs (Rosemary, Thyme)

PREPARATION

  • 1

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

  • 2

    In a skillet over medium heat, warm half the olive oil and sauté the minced garlic until fragrant.

  • 3

    Add the lean ground turkey to the skillet, cooking it until it's browned and nearly cooked through.

  • 4

    Stir in the sliced mushrooms and allow them to soften, releasing their moisture.

  • 5

    Mix in the cooked green lentils and tomato puree. Let the ragu simmer for about 5-7 minutes; season with salt, pepper, and half of the fresh herbs.

  • 6

    Meanwhile, chop the zucchini, red bell pepper, and red onion into bite-sized pieces. Toss them with the remaining olive oil, herbs, a pinch of salt, and pepper.

  • 7

    Spread the vegetables on a baking sheet and roast in the preheated oven for 15-20 minutes, or until tender and slightly caramelized.

  • 8

    Serve the warm mushroom ragu over the herb-roasted vegetables, garnishing with any remaining fresh herbs. Enjoy!