Hearty Plant-Based Mushroom Ragu

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

Hearty Plant-Based Mushroom Ragu

YOUR SOLIN GENERATED RECIPE

Hearty Plant-Based Mushroom Ragu

Enjoy a rich, savory, and comforting mushroom ragu that bursts with earthy flavors and a robust tomato base. This plant-based twist combines tender mushrooms with protein-packed lentils and chickpeas, simmered to perfection with aromatic garlic and onions. An inviting dish perfect for breakfast, lunch, or dinner, delivering both satisfaction and nourishment in every bite.

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NUTRITION

624kcal
Protein
33.6g
Fat
13.8g
Carbs
98.7g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Lentils (198g)

3/4 cup cooked Chickpeas (130g)

1 cup sliced Mushrooms (70g)

1/2 cup Tomato Sauce (125g)

1 medium Onion (110g), chopped

2 Garlic cloves (6g), minced

2 teaspoons Olive Oil (9.2g)

1 teaspoon Dried Oregano

1 teaspoon Dried Basil

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Add the chopped onion and minced garlic; sauté until the onion becomes translucent and aromatic, about 3-4 minutes.

  • 3

    Stir in the sliced mushrooms and cook until they release their moisture and start to brown, approximately 5 minutes.

  • 4

    Add the cooked lentils and chickpeas to the pan and mix thoroughly.

  • 5

    Pour in the tomato sauce and sprinkle in the dried oregano and basil. Season with salt and pepper to taste.

  • 6

    Allow the mixture to simmer on low heat for 10-15 minutes so the flavors meld together, stirring occasionally.

  • 7

    Adjust seasoning as needed and serve warm. This rich ragu can be enjoyed over a bed of whole grains, tossed with pasta, or simply savored on its own.

Hearty Plant-Based Mushroom Ragu

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

Hearty Plant-Based Mushroom Ragu

YOUR SOLIN GENERATED RECIPE

Hearty Plant-Based Mushroom Ragu

Enjoy a rich, savory, and comforting mushroom ragu that bursts with earthy flavors and a robust tomato base. This plant-based twist combines tender mushrooms with protein-packed lentils and chickpeas, simmered to perfection with aromatic garlic and onions. An inviting dish perfect for breakfast, lunch, or dinner, delivering both satisfaction and nourishment in every bite.

NUTRITION

624kcal
Protein
33.6g
Fat
13.8g
Carbs
98.7g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Lentils (198g)

3/4 cup cooked Chickpeas (130g)

1 cup sliced Mushrooms (70g)

1/2 cup Tomato Sauce (125g)

1 medium Onion (110g), chopped

2 Garlic cloves (6g), minced

2 teaspoons Olive Oil (9.2g)

1 teaspoon Dried Oregano

1 teaspoon Dried Basil

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Add the chopped onion and minced garlic; sauté until the onion becomes translucent and aromatic, about 3-4 minutes.

  • 3

    Stir in the sliced mushrooms and cook until they release their moisture and start to brown, approximately 5 minutes.

  • 4

    Add the cooked lentils and chickpeas to the pan and mix thoroughly.

  • 5

    Pour in the tomato sauce and sprinkle in the dried oregano and basil. Season with salt and pepper to taste.

  • 6

    Allow the mixture to simmer on low heat for 10-15 minutes so the flavors meld together, stirring occasionally.

  • 7

    Adjust seasoning as needed and serve warm. This rich ragu can be enjoyed over a bed of whole grains, tossed with pasta, or simply savored on its own.