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

A warm, comforting dish featuring a savory mushroom ragu enriched with red lentils and tempeh, paired with beautifully herb-roasted zucchini and red bell pepper. Enjoy a vibrant medley of textures and flavors perfect for a wholesome meal any time of day.

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NUTRITION

557kcal
Protein
35.4g
Fat
26.4g
Carbs
56.0g

SERVINGS

1 serving

INGREDIENTS

200g Cremini Mushrooms

150g Diced Tomatoes

100g Cooked Red Lentils

100g Tempeh

100g Zucchini

100g Red Bell Pepper

50g Yellow Onion

5g Garlic

1 tbsp Olive Oil

2g Fresh Rosemary

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    In a large skillet, heat 1/2 tablespoon of olive oil over medium heat. Sauté the chopped yellow onion and minced garlic until translucent.

  • 3

    Add sliced cremini mushrooms to the skillet and continue to sauté until they start to release their moisture.

  • 4

    Stir in the diced tomatoes and cooked red lentils. Season with salt and pepper and let the ragu simmer for 5-7 minutes to develop flavor.

  • 5

    Cube the tempeh and add to the ragu, allowing it to warm through and absorb the flavors for an additional 3-4 minutes.

  • 6

    Meanwhile, chop the zucchini and red bell pepper into bite-sized pieces. Toss them with the remaining olive oil, fresh rosemary, salt, and pepper on a baking sheet.

  • 7

    Roast the vegetables in the oven for about 15 minutes, or until tender and slightly charred at the edges.

  • 8

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

  • 9

    Enjoy your hearty, nutrient-packed 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

A warm, comforting dish featuring a savory mushroom ragu enriched with red lentils and tempeh, paired with beautifully herb-roasted zucchini and red bell pepper. Enjoy a vibrant medley of textures and flavors perfect for a wholesome meal any time of day.

NUTRITION

557kcal
Protein
35.4g
Fat
26.4g
Carbs
56.0g

SERVINGS

1 serving

INGREDIENTS

200g Cremini Mushrooms

150g Diced Tomatoes

100g Cooked Red Lentils

100g Tempeh

100g Zucchini

100g Red Bell Pepper

50g Yellow Onion

5g Garlic

1 tbsp Olive Oil

2g Fresh Rosemary

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    In a large skillet, heat 1/2 tablespoon of olive oil over medium heat. Sauté the chopped yellow onion and minced garlic until translucent.

  • 3

    Add sliced cremini mushrooms to the skillet and continue to sauté until they start to release their moisture.

  • 4

    Stir in the diced tomatoes and cooked red lentils. Season with salt and pepper and let the ragu simmer for 5-7 minutes to develop flavor.

  • 5

    Cube the tempeh and add to the ragu, allowing it to warm through and absorb the flavors for an additional 3-4 minutes.

  • 6

    Meanwhile, chop the zucchini and red bell pepper into bite-sized pieces. Toss them with the remaining olive oil, fresh rosemary, salt, and pepper on a baking sheet.

  • 7

    Roast the vegetables in the oven for about 15 minutes, or until tender and slightly charred at the edges.

  • 8

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

  • 9

    Enjoy your hearty, nutrient-packed meal!