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 large zucchini; 1/2 cup lentils; 675 ml tomato sauce; 2 clove garlic; 1 onion, chopped; 4 tbsp canola oil; 1 tbsp dried basil; 1 tbsp dried oregano; 3 tbsp Italian spice blend; 4 tsp parmesan cheese

Servings: persons

1
Cook lentils according to package directions, I just added water, brought to boil, then simmered 35 minutes until all water was absorbed and lentils soft.
2
Dice onion and mince garlic and fry in a pan with oil until cooked.
3
Add onion and garlic to a pot and add spices and tomato sauce.
4
Spiral zucchini
5
Add spiralized zucchini to medium sauce pan and cook over low-medium heat for 4-5 minutes or until zucchini is soft with a pasta-like texture.
6
Stir cooked lentils {drain any excess water} into marinara sauce and simmer another 1-2 minutes.
7
Serve and garnish with parmesan cheese.

244

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 2 large zucchini, 1/2 cup lentils, 675 ml tomato sauce, 2 clove garlic, 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.

Zucchini Spaghetti with Lentil Marinara

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