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INSTRUCTIONS
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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.
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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 and saute for an additional minute, until fragrant.
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Add the tomato sauce, wine, vinegar, basil, oregano, thyme, and salt and pepper to taste. Simmer on low for 20 minutes.
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When lentils are done cooking, add them to the sauce and simmer for an additional 5 - 10 min.
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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.
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Puree 1 cup of the marinara sauce and reincorporate back into the sauce to increase thickness.
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Divide the pasta among four plates and top with lentil marinara. Serve hot.
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NOTES
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Fresh zucchini will often lose moisture as the zucchini pasta cooks so be sure to drain any liquid that has built up in the pan. The recipe holds well as leftovers, but the zucchini does tend to release extra moisture as it sits so be sure to drain pasta before serving.
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There will be a lot of leftover sauce, but it is yummy on regular pasta too. ;)
