---
title: "Beef, Mushroom & Lentil Ragu"
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/beef-mushroom-and-lentil-ragu-693c25df353e00bd89ba0483
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: easy
allergens:
  - Wheat
  - Milk
tags: []
rating: 4.0
rating_count: 195
source_chef: Oliver Meder
review_highlights:
  - theme: Flavor
    text: Some found it bland, suggesting to boost flavor with extra cheese, stock concentrate, or butter in the orzo.
  - theme: Ease of prep
    text: Instructions were unclear on draining lentils, adding mushrooms back, and timing between orzo and veggies.
nutrition:
  calories: 950
  protein: 52
  fat: 32
  saturated fat: 11
  carbohydrates: 96
  sugar: 15
  fiber: 15
  cholesterol: 105
  sodium: 950
  trans fat: 1.5
  potassium: 880
  calcium: 160
  iron: 11.1
image: "https://images.recipes.furrysalamander.com/Italian%20Recipes/beef-mushroom-lentil-rag.avif"
---
Bring a #medium pot{} of @water{} to a boil and season with @salt{}. Wash and dry produce and set @ground beef{20%oz} aside. Trim and finely chop @button mushrooms{8%oz}. Heat a drizzle of @cooking oil{2%tsp} in a #large pan{} over medium-high heat. Add mushrooms and half the @italian seasoning{2%tbsp}(you'll use the rest later). Cook, stirring occasionally, until browned, ~{5%minutes} to ~{7%minutes}. Season with @salt{} and @black pepper{}. Turn off heat; transfer to a #small bowl{}.

While mushrooms cook, halve, peel, and finely dice half the @onion{1%unit}(all for 4 servings). Trim, peel, and finely dice @carrot{6%oz}. Core, deseed, and finely dice @green bell pepper{2%unit}. Mince @parsley{½%oz}. 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.

Once water is boiling, add @orzo pasta{8%oz} 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.

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{2%unit} ragu. Garnish with shredded @parmesan cheese{6%tbsp} and remaining parsley.

To the pan with veggies, add lentils, @marinara sauce{10%oz}, @veggie stock concentrate{2%unit}, 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.

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.