Beef, Mushroom & Lentil Ragu

🥘 Ingredients

• black pepper
• button mushrooms
  8 oz
• carrot
  6 oz
• cooking oil
  2 tsp
• green bell pepper
  2 unit
• ground beef
  20 oz
• italian seasoning (you'll use the rest later)
  2 tbsp
• lentils
  2 unit
• marinara sauce
  10 oz
• onion (all for 4 servings)
  1 unit
• orzo pasta
  8 oz
• parmesan cheese
  6 tbsp
• parsley
  ½ oz
• salt
• veggie stock concentrate
  2 unit
• water

🍳 Cookware

• medium pot
• large pan
• small bowl
• strainer
• bowls
• bowls

1. 

   1

   Bring a medium pot of water to a boil and season with salt . Wash and dry produce and set ground beef aside. Trim and finely chop button mushrooms . Heat a drizzle of cooking oil in a large pan over medium-high heat. Add mushrooms and half the italian seasoning . Cook, stirring occasionally, until browned, ⏱️ 5 minutes to ⏱️ 7 minutes . Season with salt and black pepper . Turn off heat; transfer to a small bowl .

   water, salt, ground beef: 20 oz, button mushrooms: 8 oz, cooking oil: 2 tsp, italian seasoning: 2 tbsp (you'll use the rest later), salt, black pepper
2. 

   2

   While mushrooms cook, halve, peel, and finely dice half the onion . Trim, peel, and finely dice carrot . Core, deseed, and finely dice green bell pepper . Mince parsley . Meanwhile, to the same pan used for mushrooms, heat a drizzle of cooking oil over medium-high heat. Add onions, carrots, bell pepper, and remaining Italian seasoning. Cook, stirring occasionally until beginning to soften and lightly browned, ⏱️ 4 minutes to ⏱️ 6 minutes . Season with salt and pepper.

   onion: 1 unit (all for 4 servings), carrot: 6 oz, green bell pepper: 2 unit, parsley: ½ oz
3. 

   3

   Once water is boiling, add orzo pasta to pot. Cook, stirring occasionally, until al dente, ⏱️ 9 minutes to ⏱️ 11 minutes . Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain orzo using a strainer ; return to pot and cover to keep warm.

   orzo pasta: 8 oz
4. 

   4

   While orzo cooks, heat a drizzle of cooking oil in the pan used for mushrooms over medium-high heat. Add diced onion, carrot, bell pepper, and remaining Italian seasoning. Cook, stirring occasionally, until veggies are beginning to soften and lightly brown, ⏱️ 4 minutes to ⏱️ 6 minutes . Season with salt and pepper. Divide orzo between bowls and top with mushroom and lentils ragu. Garnish with shredded parmesan cheese and remaining parsley.

   lentils: 2 unit, parmesan cheese: 6 tbsp
5. 

   5

   To the pan with veggies, add lentils, marinara sauce , veggie stock concentrate , and ⅓ cup plain water (⅔ cup for 4 servings). Reduce heat to low; simmer until veggies are tender and sauce has thickened, ⏱️ 6 minutes to ⏱️ 8 minutes . TIP: If sauce seems too thick, add a splash of reserved pasta cooking water. Season with salt and pepper.

   marinara sauce: 10 oz, veggie stock concentrate: 2 unit
6. 

   6

   Add half the parsley to pot with orzo; stir to combine. TIP: If orzo is sticking together, add a splash of reserved pasta cooking water. Divide orzo between bowls ; top with mushroom and lentil ragu. Garnish with Parmesan and remaining parsley. Serve.