Hearty Mushroom Ragu with Roasted Vegetables

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

Hearty Mushroom Ragu with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Mushroom Ragu with Roasted Vegetables

A vibrant, savory mushroom ragu enriched with hearty green lentils and creamy cannellini beans, then layered over a medley of roasted zucchini and carrots. This dish boasts a rich, umami tomato base accented with aromatic garlic and herbs, creating a comforting and satisfying meal that's both nutritious and bursting with flavor.

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NUTRITION

510kcal
Protein
33.3g
Fat
7.2g
Carbs
86.1g

SERVINGS

1 serving

INGREDIENTS

150g Cremini Mushrooms

1 cup Cooked Green Lentils

1/2 cup Cannellini Beans

1/2 Medium Yellow Onion

1 Garlic Clove

1/2 cup Diced Tomatoes

100g Zucchini

70g Carrot

1 tsp Olive Oil

1 tsp Dried Oregano

1 tsp Dried Basil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F for roasting the vegetables.

  • 2

    Slice the zucchini and carrot into bite-sized pieces. Toss them with a teaspoon of olive oil, salt, and pepper, then spread evenly on a baking sheet and roast for 20-25 minutes until tender.

  • 3

    While the vegetables roast, clean and slice the cremini mushrooms. Finely chop the half onion and garlic clove.

  • 4

    In a medium saucepan, heat a drizzle of olive oil over medium heat. Sauté the chopped onion and garlic until translucent and fragrant.

  • 5

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

  • 6

    Stir in the diced tomatoes, dried oregano, and dried basil. Allow the sauce to simmer for about 8-10 minutes, letting the flavors meld.

  • 7

    Fold in the cooked green lentils and cannellini beans, warming them through and ensuring the ragu is well blended. Taste and adjust seasoning with salt and pepper if needed.

  • 8

    Plate the mushroom ragu and top with the roasted zucchini and carrot medley. Garnish with a sprinkle of dried basil or fresh herbs if desired, then serve warm.

Hearty Mushroom Ragu with Roasted Vegetables

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

Hearty Mushroom Ragu with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Mushroom Ragu with Roasted Vegetables

A vibrant, savory mushroom ragu enriched with hearty green lentils and creamy cannellini beans, then layered over a medley of roasted zucchini and carrots. This dish boasts a rich, umami tomato base accented with aromatic garlic and herbs, creating a comforting and satisfying meal that's both nutritious and bursting with flavor.

NUTRITION

510kcal
Protein
33.3g
Fat
7.2g
Carbs
86.1g

SERVINGS

1 serving

INGREDIENTS

150g Cremini Mushrooms

1 cup Cooked Green Lentils

1/2 cup Cannellini Beans

1/2 Medium Yellow Onion

1 Garlic Clove

1/2 cup Diced Tomatoes

100g Zucchini

70g Carrot

1 tsp Olive Oil

1 tsp Dried Oregano

1 tsp Dried Basil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F for roasting the vegetables.

  • 2

    Slice the zucchini and carrot into bite-sized pieces. Toss them with a teaspoon of olive oil, salt, and pepper, then spread evenly on a baking sheet and roast for 20-25 minutes until tender.

  • 3

    While the vegetables roast, clean and slice the cremini mushrooms. Finely chop the half onion and garlic clove.

  • 4

    In a medium saucepan, heat a drizzle of olive oil over medium heat. Sauté the chopped onion and garlic until translucent and fragrant.

  • 5

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

  • 6

    Stir in the diced tomatoes, dried oregano, and dried basil. Allow the sauce to simmer for about 8-10 minutes, letting the flavors meld.

  • 7

    Fold in the cooked green lentils and cannellini beans, warming them through and ensuring the ragu is well blended. Taste and adjust seasoning with salt and pepper if needed.

  • 8

    Plate the mushroom ragu and top with the roasted zucchini and carrot medley. Garnish with a sprinkle of dried basil or fresh herbs if desired, then serve warm.