Mushroom & Lentil Ragù with Lamb Chops

🥘 Ingredients

• Italian seasoning
  2 tbsp
• Parmesan cheese (shredded)
  6 tbsp
• black pepper
  1 tsp
• button mushrooms (finely chopped)
  8 oz
• carrot (finely diced)
  6 oz
• cooking oil
  2 tsp
• green bell pepper (finely diced)
  2 unit
• lamb chops
  30 oz
• lentils
  2 unit
• marinara sauce
  10 oz
• onion
  1 unit
• orzo pasta
  8 oz
• parsley (minced)
  ½ oz
• salt
  1 tsp
• veggie stock concentrate
  2 unit

🍳 Cookware

• medium pot
• large pan
• strainer

1. 

   1

   Bring a medium pot of salted water to a boil. Wash and dry produce. 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 (you'll use the rest later). Cook, stirring occasionally, until browned, 5-7 minutes. Season with salt and black pepper . Turn off heat; transfer to a small bowl.

   button mushrooms: 8 oz (finely chopped), cooking oil: 2 tsp, Italian seasoning: 2 tbsp, salt: 1 tsp, black pepper: 1 tsp
2. 

   2

   While mushrooms cook, halve, peel, and finely dice half the onion (all for 4 servings). 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 oil over medium-high heat. Add onion, carrot, bell pepper, and remaining Italian seasoning. Cook, stirring occasionally, until beginning to soften and lightly browned, 4-6 minutes. Season with salt and pepper.

   onion: 1 unit, carrot: 6 oz (finely diced), green bell pepper: 2 unit (finely diced), parsley: ½ oz (minced)
3. 

   3

   Once water is boiling, add orzo pasta to the pot. Cook, stirring occasionally, until al dente, 9-11 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 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, 4-6 minutes. Season with salt and pepper. Divide orzo between bowls and top with mushroom lentil ragu. Garnish with shredded Parmesan cheese and remaining parsley.

   Parmesan cheese: 6 tbsp (shredded)
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, 6-8 minutes. TIP: If sauce seems too thick, add a splash of reserved pasta cooking water. Season with salt and pepper.

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

   6

   Add half the parsley to the 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 ragù. Garnish with Parmesan and remaining parsley. Serve with lamb chops .

   lamb chops: 30 oz