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: 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; 1/2 cup red wine; Dash of red wine vinegar; 1 teaspoon dried basil; 1 teaspoon dried oregano; 1/2 teaspoon dried thyme; 4-6 medium zucchini, spiralized into pasta; salt and black pepper to taste

Servings: persons

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
1/2 cup red wine
Dash of red wine vinegar
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
4-6 medium zucchini, spiralized into pasta
salt and black pepper to taste

1
INSTRUCTIONS
2
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.
3
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.
4
Add the tomato sauce, wine, vinegar, basil, oregano, thyme, and salt and pepper to taste. Simmer on low for 20 minutes.
5
When lentils are done cooking, add them to the sauce and simmer for an additional 5 - 10 min.
6
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.
7
Puree 1 cup of the marinara sauce and reincorporate back into the sauce to increase thickness.
8
Divide the pasta among four plates and top with lentil marinara. Serve hot.
9
NOTES
10
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.
11
There will be a lot of leftover sauce, but it is yummy on regular pasta too. ;)

235

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 13 ingredients. The key ingredients include: 1 cup dried french lentils, 2 cups water, 2 tablespoons olive oil, divided, 1 medium yellow onion, diced, 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