YOUR SOLIN GENERATED RECIPE
Hearty Mushroom Ragu with Fresh Herbs
A robust, savory ragu that brings together earthy mushrooms, protein-packed red lentils, and zesty vegan sausage in a rich tomato base, finished with a vibrant medley of fresh basil and parsley. Perfectly balancing comfort and nutrition for any time of day.
INGREDIENTS
200g White Mushrooms
67g Red Lentils (dry, about 1/3 cup)
1 cup Diced Tomatoes (canned, no salt added)
1/2 medium Yellow Onion
2 cloves Garlic
3 ounces Vegan Sausage
1/2 tablespoon Olive Oil
Handful Fresh Basil
2 tablespoons Fresh Parsley
Salt and Pepper to taste
PREPARATION
Rinse the red lentils under cold water and set aside.
Roughly chop the white mushrooms, dice the yellow onion, and mince the garlic.
Heat the olive oil in a large pan over medium heat. Add the diced onion and minced garlic, sautéing until translucent.
Add the chopped mushrooms to the pan and cook until they begin to soften and release their moisture.
Crumble the vegan sausage into the pan and cook until lightly browned.
Stir in the red lentils and diced tomatoes. Bring the mixture to a simmer and let it cook for about 15-20 minutes, or until the lentils are tender and the ragu has thickened.
Season the ragu with salt and pepper. Stir in the fresh basil and parsley just before removing from heat.
Serve warm as a hearty meal suitable for breakfast, lunch, or dinner.