Last night, we had a gluten-free and vegetarian meal. I had two zucchini that I wanted to use before they went bad, so I decided to use my spiralizer and make the healthy veggie pasta. For the sauce, I had “pinned” a recipe by Lemons and Basil that used lentils in a marinara sauce. I made some minor changes to the original recipe—only one clove of garlic, just 4 tablespoons of tomato paste and omitted the spaghetti seasoning. The sauce is very flavorful and the lentils makes it hearty. My husband, the meat lover, gave me thumbs up, and that’s all I needed to hear about my simple and healthy dinner!
Lentil Marinara with Zucchini Spaghetti
- 2 large zucchini, spiralized
- ½ cup dry lentils, rinsed and sorted
- 1¼ cups water
- Sea salt
- Freshly ground pepper
- 1 (14.5 ounce) can organic diced tomatoes
- 4 tablespoons organic tomato paste
- ¼ medium red onion, finely chopped
- 1 garlic clove, minced
- 1 teaspoon organic dried basil
- 1 teaspoon organic dried oregano
- Pinch of red pepper flakes
- 2 tablespoons Parmesan cheese + more for garnish
- Fresh basil, chopped
- Using a small saucepan, add lentils and water. Bring to a boil and simmer until water is all gone, about 40 minutes. Add salt and pepper to taste.
- While lentils are simmering, add diced tomatoes, tomato paste, onion, garlic, dry basil, oregano, red pepper flakes and Parmesan cheese to blender. Blend thoroughly. Add salt and pepper to taste.
- After lentils are cooked, add the sauce to the lentils. Bring to a boil and simmer for about 10 minutes.
- Steam the zucchini while the sauce is simmering. Cook vegetable until just tender. Divide the “pasta” evenly onto 2 plates. Add sauce and sprinkle with Parmesan and fresh basil. Serve immediately.