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 a satisfying and wholesome dish featuring a rich mushroom ragu simmered with lentils and white beans, balanced by a medley of herb-roasted vegetables. This vibrant plate offers a comforting blend of earthy flavors and fresh garden herbs, perfect for any meal of the day.

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NUTRITION

489kcal
Protein
31.3g
Fat
7g
Carbs
80.9g

SERVINGS

1 serving

INGREDIENTS

150g White Button Mushrooms

1 cup Cooked Lentils

1/2 cup Cooked White Beans

1/2 cup Diced Tomatoes

100g Zucchini

1/2 medium Red Bell Pepper

1/4 medium Yellow Onion

1 tsp Olive Oil

1 clove Fresh Garlic

1 sprig Fresh Rosemary

1 sprig Fresh Thyme

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Prepare the vegetables by slicing the mushrooms, dicing the zucchini and red bell pepper, and thinly slicing the onion. Mince the garlic.

  • 3

    In a medium skillet, heat half the olive oil over medium heat. Sauté the onion and garlic until translucent.

  • 4

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

  • 5

    Stir in the diced tomatoes, cooked lentils, and white beans. Season with a pinch of salt and pepper. Let the ragu simmer on medium-low heat for about 10 minutes, allowing the flavors to meld together.

  • 6

    Meanwhile, toss the zucchini and red bell pepper with the remaining olive oil, rosemary, and thyme. Spread them out on a baking sheet in a single layer.

  • 7

    Roast the vegetables in the preheated oven for 12-15 minutes, or until they are tender and slightly caramelized.

  • 8

    Once both components are ready, serve the hearty mushroom ragu alongside or over the herb-roasted vegetables. Enjoy 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

Enjoy a satisfying and wholesome dish featuring a rich mushroom ragu simmered with lentils and white beans, balanced by a medley of herb-roasted vegetables. This vibrant plate offers a comforting blend of earthy flavors and fresh garden herbs, perfect for any meal of the day.

NUTRITION

489kcal
Protein
31.3g
Fat
7g
Carbs
80.9g

SERVINGS

1 serving

INGREDIENTS

150g White Button Mushrooms

1 cup Cooked Lentils

1/2 cup Cooked White Beans

1/2 cup Diced Tomatoes

100g Zucchini

1/2 medium Red Bell Pepper

1/4 medium Yellow Onion

1 tsp Olive Oil

1 clove Fresh Garlic

1 sprig Fresh Rosemary

1 sprig Fresh Thyme

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Prepare the vegetables by slicing the mushrooms, dicing the zucchini and red bell pepper, and thinly slicing the onion. Mince the garlic.

  • 3

    In a medium skillet, heat half the olive oil over medium heat. Sauté the onion and garlic until translucent.

  • 4

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

  • 5

    Stir in the diced tomatoes, cooked lentils, and white beans. Season with a pinch of salt and pepper. Let the ragu simmer on medium-low heat for about 10 minutes, allowing the flavors to meld together.

  • 6

    Meanwhile, toss the zucchini and red bell pepper with the remaining olive oil, rosemary, and thyme. Spread them out on a baking sheet in a single layer.

  • 7

    Roast the vegetables in the preheated oven for 12-15 minutes, or until they are tender and slightly caramelized.

  • 8

    Once both components are ready, serve the hearty mushroom ragu alongside or over the herb-roasted vegetables. Enjoy warm!