Hearty Mushroom Ragu with Zucchini Noodles

This is an example of a meal that Solin would create to include in your personalized meal plan.

Hearty Mushroom Ragu with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Hearty Mushroom Ragu with Zucchini Noodles

A warm, savory, and satisfying dish featuring a rich mushroom ragu enhanced with red lentils and marinated tempeh, served over fresh zucchini noodles. This dish is aromatic with garlic, diced tomatoes, and a sprinkle of red pepper flakes, perfect for a balanced meal that fuels your day.

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NUTRITION

434kcal
Protein
33.3g
Fat
13.1g
Carbs
59.5g

SERVINGS

1 serving

INGREDIENTS

200g White Button Mushrooms, sliced

1 medium Zucchini (spiralized)

1/3 cup dry Red Lentils

2.5 oz Tempeh, cubed

1 cup canned Diced Tomatoes

1 small Onion, diced

2 cloves Garlic, minced

1 teaspoon Olive Oil

1 tbsp mixed Fresh Basil & Oregano

Red Pepper Flakes, Salt & Black Pepper to taste

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PREPARATION

  • 1

    Heat the olive oil in a large pan over medium heat. Add the diced onion and minced garlic, sautéing until softened and fragrant.

  • 2

    Add the sliced mushrooms to the pan. Sauté until they begin to release their moisture and start to brown.

  • 3

    Stir in the red lentils and canned diced tomatoes (with their juices). Bring the mixture to a simmer and let it cook for about 10-12 minutes, stirring occasionally. If the sauce thickens too much, add a splash of water.

  • 4

    While the ragu simmers, gently pan-sear the tempeh cubes in a separate non-stick pan over medium heat until they turn golden on all sides. Season with a pinch of salt and black pepper.

  • 5

    Add the seared tempeh to the simmering ragu. Stir in fresh basil, oregano, and red pepper flakes. Adjust seasoning as needed.

  • 6

    Prepare the zucchini noodles by either spiralizing a medium zucchini or using pre-made zoodles. If desired, briefly toss them in the pan for 1-2 minutes just to warm them without losing crunch.

  • 7

    To serve, place a generous portion of zucchini noodles in a bowl and ladle the hearty mushroom ragu with lentils and tempeh over the top. Enjoy hot.

Hearty Mushroom Ragu with Zucchini Noodles

This is an example of a meal that Solin would create to include in your personalized meal plan.

Hearty Mushroom Ragu with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Hearty Mushroom Ragu with Zucchini Noodles

A warm, savory, and satisfying dish featuring a rich mushroom ragu enhanced with red lentils and marinated tempeh, served over fresh zucchini noodles. This dish is aromatic with garlic, diced tomatoes, and a sprinkle of red pepper flakes, perfect for a balanced meal that fuels your day.

NUTRITION

434kcal
Protein
33.3g
Fat
13.1g
Carbs
59.5g

SERVINGS

1 serving

INGREDIENTS

200g White Button Mushrooms, sliced

1 medium Zucchini (spiralized)

1/3 cup dry Red Lentils

2.5 oz Tempeh, cubed

1 cup canned Diced Tomatoes

1 small Onion, diced

2 cloves Garlic, minced

1 teaspoon Olive Oil

1 tbsp mixed Fresh Basil & Oregano

Red Pepper Flakes, Salt & Black Pepper to taste

PREPARATION

  • 1

    Heat the olive oil in a large pan over medium heat. Add the diced onion and minced garlic, sautéing until softened and fragrant.

  • 2

    Add the sliced mushrooms to the pan. Sauté until they begin to release their moisture and start to brown.

  • 3

    Stir in the red lentils and canned diced tomatoes (with their juices). Bring the mixture to a simmer and let it cook for about 10-12 minutes, stirring occasionally. If the sauce thickens too much, add a splash of water.

  • 4

    While the ragu simmers, gently pan-sear the tempeh cubes in a separate non-stick pan over medium heat until they turn golden on all sides. Season with a pinch of salt and black pepper.

  • 5

    Add the seared tempeh to the simmering ragu. Stir in fresh basil, oregano, and red pepper flakes. Adjust seasoning as needed.

  • 6

    Prepare the zucchini noodles by either spiralizing a medium zucchini or using pre-made zoodles. If desired, briefly toss them in the pan for 1-2 minutes just to warm them without losing crunch.

  • 7

    To serve, place a generous portion of zucchini noodles in a bowl and ladle the hearty mushroom ragu with lentils and tempeh over the top. Enjoy hot.