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

Enjoy this robust and comforting dish featuring a savory mushroom ragu simmered with white cannellini beans and lentils, artfully paired with roasted seasonal vegetables and a hint of aromatic herbs. A perfect balance of earthy flavors and light acidity from tomatoes creates a hearty meal that satisfies without weighing you down.

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NUTRITION

565kcal
Protein
33g
Fat
10.5g
Carbs
91.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Cannellini Beans (cooked)

1/2 cup Lentils (cooked)

200g Mixed Mushrooms

100g Zucchini

100g Red Bell Pepper

1 medium Carrot

1 small Onion

100g Diced Tomato

1/2 tablespoon Olive Oil

1 tablespoon Fresh Herbs (Thyme & Rosemary)

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PREPARATION

  • 1

    Preheat the oven to 400°F. Line a baking sheet with parchment paper for the vegetables.

  • 2

    In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.

  • 3

    Add the mixed mushrooms to the skillet and cook until they begin to brown, releasing their moisture.

  • 4

    Stir in the diced tomato, cannellini beans, and lentils. Let the mixture simmer for about 8-10 minutes, allowing the flavors to meld.

  • 5

    While the ragu simmers, chop the zucchini, red bell pepper, and carrot into evenly sized pieces. Toss with the fresh herbs, a pinch of salt, and pepper.

  • 6

    Spread the vegetables on the prepared baking sheet and roast in the oven for 15-20 minutes until they are tender and lightly caramelized.

  • 7

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

Enjoy this robust and comforting dish featuring a savory mushroom ragu simmered with white cannellini beans and lentils, artfully paired with roasted seasonal vegetables and a hint of aromatic herbs. A perfect balance of earthy flavors and light acidity from tomatoes creates a hearty meal that satisfies without weighing you down.

NUTRITION

565kcal
Protein
33g
Fat
10.5g
Carbs
91.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Cannellini Beans (cooked)

1/2 cup Lentils (cooked)

200g Mixed Mushrooms

100g Zucchini

100g Red Bell Pepper

1 medium Carrot

1 small Onion

100g Diced Tomato

1/2 tablespoon Olive Oil

1 tablespoon Fresh Herbs (Thyme & Rosemary)

PREPARATION

  • 1

    Preheat the oven to 400°F. Line a baking sheet with parchment paper for the vegetables.

  • 2

    In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.

  • 3

    Add the mixed mushrooms to the skillet and cook until they begin to brown, releasing their moisture.

  • 4

    Stir in the diced tomato, cannellini beans, and lentils. Let the mixture simmer for about 8-10 minutes, allowing the flavors to meld.

  • 5

    While the ragu simmers, chop the zucchini, red bell pepper, and carrot into evenly sized pieces. Toss with the fresh herbs, a pinch of salt, and pepper.

  • 6

    Spread the vegetables on the prepared baking sheet and roast in the oven for 15-20 minutes until they are tender and lightly caramelized.

  • 7

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