Zucchini Spaghetti With Lentil Marinara Recipe

Name: Zucchini Spaghetti With Lentil Marinara
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 zucchini, spiralized, or more to taste; sea salt and freshly ground black pepper to taste; 1/2 cup dry lentils; 4 tablespoons olive oil, divided; 1/4 cup onion, chopped; 3 cloves garlic, minced, divided; 1 carrot, chopped, or more to taste; 1 (14.5 ounce) can crushed tomatoes; 1 (6 ounce) can tomato paste; 1 teaspoon sea salt; 1/2 teaspoon freshly ground black pepper; 1 teaspoon dried basil; 1 teaspoon dried oregano; 1/2 teaspoon dried thyme; 1/2 teaspoon dried parsley; 1/4 teaspoon red pepper flakes; 1/4 cup freshly grated Parmesan cheese

Servings: persons

2 zucchini, spiralized, or more to taste
sea salt and freshly ground black pepper to taste
1/2 cup dry lentils
4 tablespoons olive oil, divided
1/4 cup onion, chopped
3 cloves garlic, minced, divided
1 carrot, chopped, or more to taste
1 (14.5 ounce) can crushed tomatoes
1 (6 ounce) can tomato paste
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley
1/4 teaspoon red pepper flakes
1/4 cup freshly grated Parmesan cheese

1
Place zucchini in a bowl and season with salt and pepper.
2
Bring lentils to a boil in a pot of 1 1/2 cups water. Cover and reduce heat; simmer until tender, 15 to 20 minutes. Drain.
3
Heat 1 tablespoon oil in a Dutch oven over medium heat. Add onions; cook and stir until translucent, about 2 minutes. Stir in 1 clove garlic and carrots. Cook for 1 minute. Pour in crushed tomatoes and bring marinara sauce to a rapid simmer, about 2 minutes. Press tomato paste against the sides of the pan using the back of a spoon.
4
Stir 1 teaspoon salt, 1/2 teaspoon pepper, 1 clove garlic, basil, oregano, thyme, parsley, and red pepper flakes into the marinara. Reduce to a simmer; cover and cook until flavors meld, about 20 minutes. Pour in lentils; simmer until lentils have absorbed the marinara, about 10 minutes.
5
Heat the remaining 2 tablespoons oil in a large saucepan over medium heat. Add the zucchini noodles and the remaining 1 clove garlic. Seasoning with salt and pepper, cook until noodles are coated, 5 to 7 minutes.
6
Serve noodles on plates with a ladleful of lentil marinara and a topping of Parmesan cheese.

229

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 zucchini, spiralized, or more to taste, sea salt and freshly ground black pepper to taste, 1/2 cup dry lentils, 4 tablespoons olive oil, divided, and more.

Yes, Zucchini Spaghetti With Lentil Marinara falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Zucchini Spaghetti With Lentil Marinara

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions