Z U C C H I N I S P A G H E T T I

W I T H L E N T I L M A R I N A R A

L E Y L A E R A Y B A R ’ S G L U T E N A N D V E G E T A R I A N M E A L S

Z U C C H I N I S P A G H E T T I W I T H L E N T I L M A R I N A R A

Z U C C H I N I S P A G H E T T I W I T H L E N T I L

M A R I N A R A

• This Zucchini Spaghetti with Lentil Marinara is one of, if not my absolute, favorite

ways I’ve eaten zucchini pasta. I very rarely fix traditional pasta for us and it’s

been a long time since I’ve had a good ole’ meat sauce spaghetti. It’s not

something I crave or pine over at an Italian restaurant. However, eating this

vegetarian lentil marinara with lightly cooked spiralized zucchini, brought back all

the fond memories of eating spaghetti as a kid and reminded me why Italian food

is often thought off a comfort food. Seriously, so good.

• And yet, I’ve been holding out on you, oops! I made this back at the beginning of

summer…but with my never-ending barrage of zucchini recipes, I think I was a bit

embarrassed to post yet one more. And sadly enough…there’s still another one

coming! What can I say…zucchini seems to be very versatile, and as far as health

benefits, there’s a lot worse-for-you things I could be posting weekly. So overload

of zucchini recipes or not, here’s another that I think you have to try!

ZUCCHINI SPAGHETTI WITH LENTIL MARINARA

Zucchini Spaghetti with Lentil Marinara | LemonsandBasil.com

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PREP TIME

5 mins

COOK TIME

45 mins

TOTAL TIME

50 mins

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

• INGREDIENTS

• 2-3 large zucchini, spiralized

• ½ cup dried lentils, rinse and sorted, then cooked according to package

• For the Sauce:

• 1 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

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• INSTRUCTIONS

• 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.

• 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.

• Add sauce to small pan and cook over medium heat to bring to a boil, reduce heat and simmer 5-10

minutes.

• 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.

• Stir cooked lentils {drain any excess water} into marinara sauce and simmer another 1-2 minutes.

• 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 S

• 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