Zucchini Spaghetti with Easy Lentil Marinara

  • 1 cup dried lentils
  • 2 cups water
  • 2 tablespoons olive oil, divided
  • 1 medium yellow onion, diced
  • 2 garlic cloves, minced
  • 2-15 oz cans organic tomato sauce
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme
  • 6 medium zucchini, spiralized with your KitcheNiche Spiralizer
  • salt and black pepper to taste

  1. 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.
  2. Meanwhile, add 1 tablespoon olive oil to a pan over medium heat. Add the onion and saute for 5 minutes, or until translucent. Add the garlic cloves and saute for an additional minute, until fragrant.
  3. Add the tomato sauce, basil, oregano, thyme, and salt and pepper to taste. Simmer on low for 20 minutes.
  4. When lentils are done cooking, add them to the sauce and simmer for an additional 5 - 10 minutes.
  5. In a separate pan, add the remaining tablespoon of olive oil and saute the zucchini pasta for 5 - 10 minutes, until desired tenderness is achieved. 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.
  6. Divide the pasta among four plates and top with lentil marinara. Serve hot.



I've been looking for recipes that would fit my lifestyle which is vegan. I've been avoiding dairy products and meats. I'd prefer to eat vegetables most of the time. This recipe gave me an idea on how to enjoy a pasta in a vegan way. It's really great on how you come up with the idea on using the zucchini into pasta. I love it!

02/10/2017 8:09am

This recipe is absolutely perfect. I love spaghetti so much! I will try this recipe really soon.


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