Rich Lentil and Mushroom Bolognese with Whole Wheat Pasta

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

Rich Lentil and Mushroom Bolognese with Whole Wheat Pasta

YOUR SOLIN GENERATED RECIPE

Rich Lentil and Mushroom Bolognese with Whole Wheat Pasta

A hearty, savory dish featuring protein-packed lentils and earthy mushrooms simmered in a rich tomato sauce, served over whole wheat pasta. This balanced meal embraces a comforting bolognese flavor profile with a clean twist, perfect for a nourishing dinner that delights the palate.

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NUTRITION

619kcal
Protein
35.8g
Fat
7.9g
Carbs
107.3g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked lentils (198g)

75g dry whole wheat pasta

100g cremini mushrooms

1/2 cup tomato sauce (122g)

1 tsp olive oil (4.5g)

1/4 medium onion (40g)

1 clove garlic (3g)

1 tsp dried basil

1 tsp dried oregano

Salt & Pepper to taste

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PREPARATION

  • 1

    Bring a pot of water to a boil and add the whole wheat pasta. Cook according to package instructions until al dente, then drain and set aside.

  • 2

    In a large pan, heat the olive oil over medium heat. Add the finely chopped onion and sauté until translucent.

  • 3

    Add minced garlic and sliced cremini mushrooms to the pan. Sauté until the mushrooms release their moisture and begin to brown.

  • 4

    Stir in the tomato sauce, dried basil, and dried oregano. Let the sauce simmer for 3-4 minutes to develop the flavors.

  • 5

    Mix in the cooked lentils and allow the bolognese mixture to simmer for another 5 minutes, stirring occasionally. Season with salt and pepper to taste.

  • 6

    Plate the pasta and top with the rich lentil and mushroom bolognese sauce. Serve warm and enjoy the hearty flavors.

Rich Lentil and Mushroom Bolognese with Whole Wheat Pasta

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

Rich Lentil and Mushroom Bolognese with Whole Wheat Pasta

YOUR SOLIN GENERATED RECIPE

Rich Lentil and Mushroom Bolognese with Whole Wheat Pasta

A hearty, savory dish featuring protein-packed lentils and earthy mushrooms simmered in a rich tomato sauce, served over whole wheat pasta. This balanced meal embraces a comforting bolognese flavor profile with a clean twist, perfect for a nourishing dinner that delights the palate.

NUTRITION

619kcal
Protein
35.8g
Fat
7.9g
Carbs
107.3g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked lentils (198g)

75g dry whole wheat pasta

100g cremini mushrooms

1/2 cup tomato sauce (122g)

1 tsp olive oil (4.5g)

1/4 medium onion (40g)

1 clove garlic (3g)

1 tsp dried basil

1 tsp dried oregano

Salt & Pepper to taste

PREPARATION

  • 1

    Bring a pot of water to a boil and add the whole wheat pasta. Cook according to package instructions until al dente, then drain and set aside.

  • 2

    In a large pan, heat the olive oil over medium heat. Add the finely chopped onion and sauté until translucent.

  • 3

    Add minced garlic and sliced cremini mushrooms to the pan. Sauté until the mushrooms release their moisture and begin to brown.

  • 4

    Stir in the tomato sauce, dried basil, and dried oregano. Let the sauce simmer for 3-4 minutes to develop the flavors.

  • 5

    Mix in the cooked lentils and allow the bolognese mixture to simmer for another 5 minutes, stirring occasionally. Season with salt and pepper to taste.

  • 6

    Plate the pasta and top with the rich lentil and mushroom bolognese sauce. Serve warm and enjoy the hearty flavors.