Zucchini Spaghetti with Lentil Marinara
Prep time
Cook time
Total time
This Zucchini Spaghetti with Lentil Marinara is the perfect dish to use up the last of those lingering zucchini in your fridge. Lightened up in calories, but definitely not lacking in flavor!
Recipe type: Lunch/Dinner
Serves: 2
  • 2-3 large zucchini, spiralized
  • ½ cup dried lentils, rinse and sorted, then cooked according to package
  • For the Sauce:
  • 1 14.5 oz can diced tomatoes
  • 6-7 tbsp (not quite ½ cup) tomato paste
  • ¼ medium red onion, finely chopped
  • 2 small garlic cloves, minced
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 3 tsp spaghetti seasoning
  • ⅛ tsp crushed red pepper
  • 2 tbsp parmesan cheese
  • *chopped basil and extra parmesan for garnish
  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. While lentils cook, add all ingredients for sauce {diced tomatoes through parmesan cheese} to NutriBullet or food processor, blend on high 25-30 seconds, or until ingredients are well combined and thick sauce is formed.
  3. Add sauce to small pan and cook over medium heat to bring to a boil, reduce heat and simmer 5-10 minutes.
  4. Once lentils are nearly cooked and sauce is heated through, 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.
  5. Stir cooked lentils {drain any excess water} into marinara sauce and simmer another 1-2 minutes.
  6. Divide zucchini spaghetti between two dishes, top with lentil marinara, chopped herbs and parmesan, then serve.
Nutrition Information
Serving size: 1 Calories: 364 Fat: 1.6 Saturated fat: 1 Unsaturated fat: 0 Trans fat: 0 Carbohydrates: 64.9 Sugar: 16.6 Sodium: 823 Fiber: 22.9 Protein: 22.7 Cholesterol: 5
Recipe by Lemons and Basil at http://lemonsandbasil.com/zucchini-spaghetti-with-lentil-marinara/