Zucchini Spaghetti with Lentil Marinara recipe
All Recipes Fruits and Vegetables Vegetables Squash
Ingredients
- 2 zucchini, spiralized, or more to taste sea salt and freshly ground black pepper to taste ½ cup dry lentils 4 tablespoons olive oil, divided ¼ 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 ½ teaspoon freshly ground black pepper 1 teaspoon dried basil 1 teaspoon dried oregano ½ teaspoon dried thyme ½ teaspoon dried parsley ¼ teaspoon red pepper flakes ¼ cup freshly grated Parmesan cheese
Nutrition Info
- 144.5 caloriescarbohydrate: 11.7 gcholesterol: 2.9 mgfat: 10.3 gfiber: 2.9 gprotein: 3.8 gsaturatedFat: 1.9 gservingSize: -sodium: 699.1 mgsugar: 6.3 gtransFat: : -unsaturatedFat: : -
Directions Zucchini Spaghetti with Lentil Marinara
Directions
-
Place zucchini in a bowl and season with salt and pepper.
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.
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.
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.
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.
Serve noodles on plates with a ladleful of lentil marinara and a topping of Parmesan cheese.