Zucchini Spaghetti with Lentil Marinara. Lentils are combined with an herb-packed marinara sauce and poured over a bed of zucchini noodles to make this low-carb spaghetti dish. I just love lentils and marinara so it was a quick decision to marry the two of them in this zucchini dish! I love to drizzle my dish with a little extra virgin olive oil.

A plant-based pasta with protein and fiber-packed marinara—it doesn't get much better than this. Marinara Cauliflower Pizza with Zucchini Spaghetti by The Kitchenthusiast. ZUCCHINI SPAGHETTI with SUN-DRIED TOMATOES & BASIL by This Rawsome Vegan Life. You can have Zucchini Spaghetti with Lentil Marinara using 10 ingredients and 7 steps. Here is how you cook it.

Ingredients of Zucchini Spaghetti with Lentil Marinara

1. You need 2 large of zucchini.
2. You need 1/2 cup of lentils.
3. Prepare 675 ml of tomato sauce.
4. It's 2 clove of garlic.
5. Prepare 1 of onion, chopped.
6. Prepare 4 tbsp of canola oil.
7. Prepare 1 tbsp of dried basil.
8. You need 1 tbsp of dried oregano.
9. It's 3 tbsp of Italian spice blend.
10. It's 4 tsp of parmesan cheese.

Here, spaghetti is replaced by zucchini strands and meaty bolognese with lentils in a healthy-makeover pasta dish that's perfectly light for summer—plus a great way to take advantage of all the types Divide the pasta into two portions and top with lentil marinara. Adjust salt and pepper to taste. Enjoy your spaghetti with a red wine-infused marinara made with roasted eggplant and roasted garlic along with vegan lentil meatballs. Serve hot topped with warm roasted eggplant marinara and lentil meatballs.

Zucchini Spaghetti with Lentil Marinara instructions

1. 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..
2. Dice onion and mince garlic and fry in a pan with oil until cooked..
3. Add onion and garlic to a pot and add spices and tomato sauce..
4. Spiral zucchini.
5. 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..
6. Stir cooked lentils drain any excess water into marinara sauce and simmer another 1-2 minutes..
7. Serve and garnish with parmesan cheese..

Garnish with parsley or basil and top with some vegan. Zucchini marinara was one of the first recipes I ever blogged about. It has remained popular ever since, and I was reminded of why I love it so much when I taught the recipe at a raw foods cooking class last week at the gorgeous Annapolis Whole Foods. The class, sponsored by the fabulous folks. This Zucchini Spaghetti with Lentil Marinara is a lightened up and vegetarian take on your favorite meat-sauce spaghetti!