Meal Kit

Spaghetti with Mushroom and Lentil Ragù

with tomato and shallots

Prep & Cook Time: 50-60 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Wheat, Soy

Calories Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Batman and Robin, peanut butter and jelly, summer and baseball… some pairings are just natural duos, and some pairings we never think of until they exist. This meal is the latter; we never thought spaghetti and lentils went together until we had one taste of this. Now, we can't imagine a universe without this unconventional and tantalizing marriage of textures and tastes.

In Your Box (serves 2)

  • 14½ oz. Diced Tomatoes, Canned
  • 8 oz. Cremini Mushrooms
  • Info
    5 oz. Spaghetti
  • 4 Parsley Sprigs
  • ½ cup Brown Lentils
  • 1 Shallot
  • Info
    1 Tbsp. White Miso Paste
  • 2 Garlic Cloves
  • 3 Oregano Sprigs
  • ½ tsp. Red Pepper Flakes

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Large Pot
  • 1 Colander
  • 1 Large Non-Stick Pan

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare the Ingredients

    Cut mushrooms into 1/4" slices. Stem and mince oregano. Stem and mince parsley. Peel and mince shallot. Mince garlic.

  2. 2

    Cook the Vegetables

    Place a large non-stick pan over medium-high heat. Add 1 Tbsp. olive oil, shallots, garlic, mushrooms, and half the red pepper flakes (reserve remaining for lentils) to hot pan and cook, stirring occasionally, until vegetables start to caramelize, 6-8 minutes.

  3. 3

    Cook the Lentils

    Add lentils and 2 cups water to pan with vegetables and bring to a boil. Reduce to a simmer, cover, and cook, stirring occasionally, until lentils begin to soften, 15 minutes. While lentils simmer, cook pasta.

  4. 4

    Cook the Pasta

    Add pasta to boiling water and cook, stirring occasionally, until al dente, 8-10 minutes. Drain pasta in colander and return to pot. Toss with 1 tsp. olive oil to prevent sticking, cover, and set aside. While pasta cooks, finish sauce.

  5. 5

    Finish the Sauce

    Add tomatoes, miso, 1/4 tsp. salt, and 1/4 tsp. pepper to pan with lentils. Cover and cook, stirring occasionally, until lentils are al dente and sauce thickens slightly, 12-15 minutes. Remove from burner and stir in parsley and oregano (reserve a bit of both for garnish). Taste, and add remaining red pepper flakes (to taste) and additional salt and pepper if desired.

  6. 6

    Plate the Dish

    Place pasta on plate and top with sauce. Garnish with reserved parsley and oregano. Add a drizzle of extra virgin olive oil if desired.

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