Lemon and Basil Zucchini Spaghetti with Lentil Marinara

Lemon and Basil Zucchini Spaghetti with Lentil Marinara

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  • Prep Time


  • Total Time


  • Servings



  • For the Noodles:

  • 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

    tablespoons (not quite ½ cup) tomato paste

  • ¼

    medium red onion, finely chopped

  • 2

    small garlic cloves, minced

  • 1

    teaspoon dried basil

  • 1

    teaspoon dried oregano

  • 3

    teaspoons spaghetti seasoning

  • tsp crushed red pepper

  • 2

    tablespoons Parmesan cheese

  • Chopped basil and extra Parmesan for garnish


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 to 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.


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