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, comforting dish featuring a savory mushroom and lentil ragu enriched with crumbled tofu and vibrant red bell pepper and tomatoes. Paired with oven-roasted broccoli and zucchini tossed in fragrant herbs, this meal offers a burst of flavor and a satisfying texture perfect for any time of day.

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NUTRITION

516kcal
Protein
39g
Fat
13.8g
Carbs
67.0g

SERVINGS

1 serving

INGREDIENTS

150g Cremini Mushrooms

1 cup Cooked Red Lentils (198g)

150g Firm Tofu

100g Broccoli

100g Zucchini

100g Red Bell Pepper

100g Cherry Tomatoes

1 tsp Olive Oil

2 tbsp Mixed Fresh Herbs (Rosemary & Thyme)

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Chop the broccoli into florets and slice the zucchini into rounds. Toss them in 1 tsp olive oil, a tablespoon of the mixed herbs, and a pinch of salt and pepper. Place on a baking sheet and roast in the oven for about 20 minutes until tender and lightly browned.

  • 3

    While the vegetables roast, clean and slice the mushrooms. Dice the red bell pepper and halve the cherry tomatoes.

  • 4

    Cut the firm tofu into small cubes.

  • 5

    In a large skillet over medium heat, add a splash of olive oil and sauté the mushrooms and red bell pepper until softened, about 5 minutes.

  • 6

    Stir in the cherry tomatoes and allow them to break down slightly, about 2 minutes.

  • 7

    Add the cooked red lentils and crumbled tofu to the skillet. Sprinkle in the remaining mixed herbs and season with salt and pepper. Simmer the mixture for 5-7 minutes, letting the flavors meld into a rich, hearty ragu.

  • 8

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

  • 9

    Serve warm and enjoy a balanced, flavorful meal.

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, comforting dish featuring a savory mushroom and lentil ragu enriched with crumbled tofu and vibrant red bell pepper and tomatoes. Paired with oven-roasted broccoli and zucchini tossed in fragrant herbs, this meal offers a burst of flavor and a satisfying texture perfect for any time of day.

NUTRITION

516kcal
Protein
39g
Fat
13.8g
Carbs
67.0g

SERVINGS

1 serving

INGREDIENTS

150g Cremini Mushrooms

1 cup Cooked Red Lentils (198g)

150g Firm Tofu

100g Broccoli

100g Zucchini

100g Red Bell Pepper

100g Cherry Tomatoes

1 tsp Olive Oil

2 tbsp Mixed Fresh Herbs (Rosemary & Thyme)

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Chop the broccoli into florets and slice the zucchini into rounds. Toss them in 1 tsp olive oil, a tablespoon of the mixed herbs, and a pinch of salt and pepper. Place on a baking sheet and roast in the oven for about 20 minutes until tender and lightly browned.

  • 3

    While the vegetables roast, clean and slice the mushrooms. Dice the red bell pepper and halve the cherry tomatoes.

  • 4

    Cut the firm tofu into small cubes.

  • 5

    In a large skillet over medium heat, add a splash of olive oil and sauté the mushrooms and red bell pepper until softened, about 5 minutes.

  • 6

    Stir in the cherry tomatoes and allow them to break down slightly, about 2 minutes.

  • 7

    Add the cooked red lentils and crumbled tofu to the skillet. Sprinkle in the remaining mixed herbs and season with salt and pepper. Simmer the mixture for 5-7 minutes, letting the flavors meld into a rich, hearty ragu.

  • 8

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

  • 9

    Serve warm and enjoy a balanced, flavorful meal.