Zoodles & Easy Lentil Marinara

From In Sonnet’s Kitchen

Ingredients:
1 cup dried French lentils
2 cups water
2 TBSP olive oil, divided
1 medium yellow onion, diced
2 garlic cloves, minced
2 (15-ounce) cans tomato sauce
1 tsp dried basil
1 tsp dried oregano
1 tsp dried thyme
6 medium zucchini, spiralized into pasta using a spiralizer or julienne peeler*
Salt and black pepper to taste

Directions:
Add lentils and 2 cups of water to a medium pot. Bring to a boil and then lower to a
simmer and cook until lentils are tender and liquid is evaporated, about 30 minutes.
Meanwhile, add 1 tablespoon olive oil to a pan over medium heat. Add the onion and
sauté for 5 minutes, or until translucent. Add the garlic cloves and sauté for an additional
minute, until fragrant. Add the tomato sauce, basil, oregano, thyme, salt and pepper to
taste. Simmer on low for 20 minutes. When lentils are done cooking, add them to the sauce and simmer for an additional 5-10
minutes.

In a separate pan, add the remaining tablespoon of olive oil and sauté the zucchini pasta
for 5-10 minutes, until desired tenderness is achieved. Divide the pasta among four plates and top with lentil marinara. Serve hot.

Note: Fresh zucchini will often lose moisture as the zucchini pasta cooks so be sure to
drain any liquid that has built up in the pan. The recipe holds well as leftovers, but the
zucchini does tend to release extra moisture as it sits so be sure to drain pasta before
serving.

For more spiralized recipes and directions on how to use a spiralizer, visit inspiralized.com