YOUR SOLIN GENERATED RECIPE
Hearty Mushroom Ragu with Herb-Roasted Vegetables
Enjoy a savory, comforting dish that marries a rich mushroom ragu with tender, herb-roasted vegetables. This meal combines earthy mushrooms, hearty cannellini beans, and subtly spiced red lentils in a vibrant tomato base, accented with garlic and onions. Paired with lightly roasted zucchini, red bell pepper, and red onion, drizzled with olive oil and sprinkled with aromatic herbs, it’s a nourishing feast suitable for any meal of the day.
INGREDIENTS
200g Button Mushrooms
0.75 cup Cannellini Beans (rinsed, low sodium)
0.5 cup Diced Tomatoes, no salt added
50g Red Lentils, dry
2 garlic cloves
1 medium Yellow Onion, chopped
0.5 tbsp Olive Oil (for ragu)
50g Zucchini, chopped
50g Red Bell Pepper, chopped
25g Red Onion, chopped (for vegetables)
0.5 tsp Olive Oil (for vegetables)
0.5 tsp Dried Basil
0.5 tsp Dried Thyme
0.25 tsp Dried Rosemary
PREPARATION
Rinse the mushrooms and slice them. Finely chop the garlic and yellow onion.
In a medium saucepan over medium heat, warm the 0.5 tablespoon olive oil. Add the chopped onion and garlic, sauté until fragrant and soft.
Add the sliced mushrooms to the pan and cook until they release their moisture and begin to brown.
Stir in the rinsed cannellini beans, diced tomatoes, and red lentils. Sprinkle the dried basil, thyme, and rosemary over the mixture. Allow the ragu to simmer. Add a little water if necessary and cook until the lentils are tender, about 15-20 minutes.
While the ragu simmers, preheat your oven to 400°F. Toss the chopped zucchini, red bell pepper, and red onion with 0.5 teaspoon olive oil and a pinch of salt and pepper on a baking tray.
Roast the vegetables in the oven for about 10-12 minutes or until tender and slightly charred on the edges.
Once the ragu has thickened and the lentils are cooked, taste and adjust seasonings if needed.
Serve the warm mushroom ragu topped with the herb-roasted vegetables. Enjoy your hearty and nutritious meal!