Bring a medium pot of salted water to a boil. Wash and dry produce.

Trim and finely chop mushrooms.

Heat a drizzle of 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 pepper.

Turn off heat; transfer to a small bowl.

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 bell pepper. Mince parsley.

Meanehwile, to the same pan used for mushrooms, heat a drizzle of olive oil over medium-high heat. Add onions, carrots, bell pepper, and remaining italian seasoning. Cook, stirring occasionally until beginning to soften and lightly browned, 4-6 minutes. Season with salt and pepper.

Once water is boiling, add orzo to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.

Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain orzo; return to pot and cover to keep warm.

While orzo cooks, heat a drizzle of oil in 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 and remaining parsley.

To pan with veggies, add lentils, marinara, 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.

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 ragù. Garnish with Parmesan and remaining parsley. Serve.