YOUR SOLIN GENERATED RECIPE
Hearty Mushroom Ragu with Herb-Roasted Vegetables
Savor a rustic and satisfying dish featuring a rich mushroom ragu paired with a colorful medley of herb-roasted vegetables. The mushrooms, red lentils, white beans, and chickpeas come together in a savory blend, while tender zucchini, bell pepper, and onion, roasted with a hint of olive oil and fresh herbs, add a delightful crunch and aroma.
INGREDIENTS
1/2 cup cooked red lentils
1/2 cup cooked white beans
3/4 cup cooked chickpeas
2 cups sliced cremini mushrooms
1/2 cup diced zucchini
1/2 cup diced red bell pepper
1/4 cup diced onion
1 tsp olive oil
1 tbsp mixed fresh herbs (thyme, rosemary)
PREPARATION
Preheat your oven to 400°F.
In a bowl, toss the diced zucchini, bell pepper, and onion with olive oil and half of the mixed fresh herbs. Spread them on a baking sheet and roast in the oven for about 15 minutes or until tender and slightly caramelized.
Meanwhile, in a medium saucepan, add the sliced mushrooms and a splash of water. Sauté on medium heat until soft, about 5 minutes.
Stir in the cooked red lentils, white beans, and chickpeas to the mushrooms. Add the remaining herbs, and let the mixture simmer for 5-7 minutes to meld the flavors, creating a hearty ragu.
Once both components are ready, plate a serving of the roasted vegetables and top with a generous scoop of the mushroom ragu.
Serve warm and enjoy your nutritious, balanced meal.