Zucchini Spaghetti with Lentil Marinara

I love pasta. So much. It's wonderful to fuel up on before a big race but not so great to eat when your not running! I'm pretty excited that zucchini spiralized makes a pretty perfect substitute! I've also never ate or used lentils in a recipe! Which we really liked and plan on using again! I call this a successful and yummy recipe! Jaime went back for seconds and took to work the next day! I also added grounded turkey to the marinara because cooking for a 23 year man involves meat in every meal.

  • 1 cup dried french lentils
  • 2 cups water
  • 2 tablespoons olive oil, divided
  • 1 medium yellow onion, diced
  • 2 garlic cloves, minced
  • 2-15 oz cans organic tomato sauce
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme
  • 6 medium zucchini, spiralized into pasta
  • salt and black pepper to taste

  1. Add lentils and 2 cups of water to a medium pot. Bring to a boil and then lower to a simmer and cook until lentils are tender and liquid is evaporated, about 30 minutes.
  2. Meanwhile, add 1 tablespoon olive oil to a pan over medium heat. Add the onion and saute for 5 minutes, or until translucent. Add the garlic cloves and saute for an additional minute, until fragrant.
  3. Add the tomato sauce, basil, oregano, thyme, and salt and pepper to taste. Simmer on low for 20 minutes. I added ground turkey but you don't have to!
  4. When lentils are done cooking, add them to the sauce and simmer for an additional 5 - 10 minutes.
  5. In a separate pan, add the remaining tablespoon of olive oil and saute the zucchini pasta for 5 - 10 minutes, until desired tenderness is achieved.
  6. Divide the pasta among four plates and top with lentil marinara. Serve hot. Recipe from here.

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