Zucchini Spaghetti with Lentil Marinara – lunches this week

20160103_104558-1.jpgSlightly adapted from Lemons And Basil

First off – my father-in-law gave me this cool julienne peeler for Christmas.20160103_104813-1.jpg I just used it for the first time today…and I have to say, I’m ready to julienine everything in sight! Potatoes,  butternut squash, apples…the possibilities are endless.

Now, where did that dog and cat go? 😉

I love how it slices perfect zucchini noodles! 20160103_102315-1.jpg

Ingredients 

  • 2-3 large zucchini, julienned or spiralized
  • 1/2 dried lentils, rinsed and sorted,  then cooked to package directions

For the sauce

  • 14.5 oz can of diced tomatoes
  • 1/2 cup  tomato paste
  • 1/4 medium red onion,  finely chopped
  • 2 small garlic cloves,  minced
  • 1 tsp dried basil
  • 1 tsp  oregano
  • 3 tsp Italian seasoning
  • 1/8 tsp red pepper flakes
  • 2 Tbsp grated parmesan cheese

Instructions 

  1. Cook lentils according to package.
  2. While lentils cook,  put all ingredients for sauce in food processor,  blend on high for 25-30 seconds or until thick sauce forms.
  3. Add sauce to small pan and cook over medium heat to bring to a boil,  reduce heat and simmer 5 to 10 minutes.
  4. Once lentils are cooked,  add to marinara sauce. Take off heat and set aside.
  5. In a large skillet over medium-low heat,  add zucchini and cook until soft and pasta-like (about 5 minutes).
  6. Evenly divide zucchini and top with marinara sauce.
  7. Enjoy!
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s