Hearty Mushroom Lentil Ragu

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

Hearty Mushroom Lentil Ragu

YOUR SOLIN GENERATED RECIPE

Hearty Mushroom Lentil Ragu

A comforting and nutrient-dense ragu that combines earthy mushrooms, hearty green lentils, and protein-rich tofu in a savory tomato sauce. Perfect for any time of day, this dish is a flavorful blend of textures and aromas with a touch of herbs and a light drizzle of olive oil for richness.

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NUTRITION

579kcal
Protein
41.5g
Fat
17.9g
Carbs
73.7g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked green lentils (198g)

200g firm tofu

2 cups sliced mushrooms (144g)

1 medium yellow onion, diced (110g)

2 cloves garlic, minced (6g)

1 cup crushed tomatoes (240g)

1 cup fresh spinach (30g)

0.5 tablespoon olive oil (7g)

1 teaspoon dried oregano

1 teaspoon dried basil

Salt & Pepper to taste

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PREPARATION

  • 1

    Heat the olive oil in a large skillet over medium heat.

  • 2

    Sauté the diced onion until it becomes translucent, about 3-4 minutes.

  • 3

    Add the minced garlic and sliced mushrooms, cooking until the mushrooms soften and release their moisture, about 5 minutes.

  • 4

    Crumble the firm tofu into the skillet and cook for another 3 minutes, letting it lightly brown.

  • 5

    Stir in the cooked green lentils and crushed tomatoes, mixing well.

  • 6

    Season with dried oregano, dried basil, salt, and pepper. Allow the mixture to simmer for 5-7 minutes so that the flavors meld.

  • 7

    Fold in the fresh spinach and let it wilt into the ragu, then remove from heat.

  • 8

    Serve warm and enjoy your hearty, protein-packed ragu.

Hearty Mushroom Lentil Ragu

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

Hearty Mushroom Lentil Ragu

YOUR SOLIN GENERATED RECIPE

Hearty Mushroom Lentil Ragu

A comforting and nutrient-dense ragu that combines earthy mushrooms, hearty green lentils, and protein-rich tofu in a savory tomato sauce. Perfect for any time of day, this dish is a flavorful blend of textures and aromas with a touch of herbs and a light drizzle of olive oil for richness.

NUTRITION

579kcal
Protein
41.5g
Fat
17.9g
Carbs
73.7g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked green lentils (198g)

200g firm tofu

2 cups sliced mushrooms (144g)

1 medium yellow onion, diced (110g)

2 cloves garlic, minced (6g)

1 cup crushed tomatoes (240g)

1 cup fresh spinach (30g)

0.5 tablespoon olive oil (7g)

1 teaspoon dried oregano

1 teaspoon dried basil

Salt & Pepper to taste

PREPARATION

  • 1

    Heat the olive oil in a large skillet over medium heat.

  • 2

    Sauté the diced onion until it becomes translucent, about 3-4 minutes.

  • 3

    Add the minced garlic and sliced mushrooms, cooking until the mushrooms soften and release their moisture, about 5 minutes.

  • 4

    Crumble the firm tofu into the skillet and cook for another 3 minutes, letting it lightly brown.

  • 5

    Stir in the cooked green lentils and crushed tomatoes, mixing well.

  • 6

    Season with dried oregano, dried basil, salt, and pepper. Allow the mixture to simmer for 5-7 minutes so that the flavors meld.

  • 7

    Fold in the fresh spinach and let it wilt into the ragu, then remove from heat.

  • 8

    Serve warm and enjoy your hearty, protein-packed ragu.