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 warm and comforting Hearty Mushroom Ragu paired with vibrantly herb-roasted vegetables. This satisfying dish layers tender cremini mushrooms and rich diced tomatoes with a protein boost from beans and lentils, all finished with aromatic herbs and a drizzle of olive oil. Perfect for any meal of the day when you crave a wholesome, flavorful plate that nourishes both body and soul.

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NUTRITION

507kcal
Protein
27.9g
Fat
11.5g
Carbs
80.8g

SERVINGS

1 serving

INGREDIENTS

150g Cremini Mushrooms

100g Diced Tomatoes

50g Yellow Onion

1 Garlic Clove

1 tsp Extra Virgin Olive Oil (sauce)

0.75 cup Cannellini Beans

0.5 cup Cooked Red Lentils

100g Bell Pepper

100g Zucchini

50g Red Onion

1 tsp Extra Virgin Olive Oil (roasting)

1 tsp Mixed Dried Herbs

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 2

    In a skillet over medium heat, add 1 tsp of olive oil. Sauté the chopped yellow onion and minced garlic until fragrant and translucent.

  • 3

    Add the sliced cremini mushrooms to the skillet and cook until they release their moisture and begin to brown.

  • 4

    Stir in the diced tomatoes, mixed dried herbs, and let the ragu simmer for about 8-10 minutes. Season with salt and pepper as desired.

  • 5

    Gently fold in the cannellini beans and cooked red lentils, warming them through without breaking their texture. Remove from heat once heated sufficiently.

  • 6

    While the ragu simmers, chop bell pepper, zucchini, and red onion into even-sized pieces. Toss them lightly with 1 tsp olive oil and a pinch of dried herbs.

  • 7

    Spread the vegetables on the prepared baking sheet and roast in the preheated oven for 15-20 minutes or until tender and slightly charred on the edges.

  • 8

    Serve the warm mushroom ragu over a bed of herb-roasted vegetables. Enjoy your hearty, balanced 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

Enjoy a warm and comforting Hearty Mushroom Ragu paired with vibrantly herb-roasted vegetables. This satisfying dish layers tender cremini mushrooms and rich diced tomatoes with a protein boost from beans and lentils, all finished with aromatic herbs and a drizzle of olive oil. Perfect for any meal of the day when you crave a wholesome, flavorful plate that nourishes both body and soul.

NUTRITION

507kcal
Protein
27.9g
Fat
11.5g
Carbs
80.8g

SERVINGS

1 serving

INGREDIENTS

150g Cremini Mushrooms

100g Diced Tomatoes

50g Yellow Onion

1 Garlic Clove

1 tsp Extra Virgin Olive Oil (sauce)

0.75 cup Cannellini Beans

0.5 cup Cooked Red Lentils

100g Bell Pepper

100g Zucchini

50g Red Onion

1 tsp Extra Virgin Olive Oil (roasting)

1 tsp Mixed Dried Herbs

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 2

    In a skillet over medium heat, add 1 tsp of olive oil. Sauté the chopped yellow onion and minced garlic until fragrant and translucent.

  • 3

    Add the sliced cremini mushrooms to the skillet and cook until they release their moisture and begin to brown.

  • 4

    Stir in the diced tomatoes, mixed dried herbs, and let the ragu simmer for about 8-10 minutes. Season with salt and pepper as desired.

  • 5

    Gently fold in the cannellini beans and cooked red lentils, warming them through without breaking their texture. Remove from heat once heated sufficiently.

  • 6

    While the ragu simmers, chop bell pepper, zucchini, and red onion into even-sized pieces. Toss them lightly with 1 tsp olive oil and a pinch of dried herbs.

  • 7

    Spread the vegetables on the prepared baking sheet and roast in the preheated oven for 15-20 minutes or until tender and slightly charred on the edges.

  • 8

    Serve the warm mushroom ragu over a bed of herb-roasted vegetables. Enjoy your hearty, balanced meal!