Ingredients

The following ingredients have 2 Servings
  • 1 Tbsp olive oil
  • 1 medium shallot ((minced // or sub 1/3 cup diced onion))
  • 4 cloves garlic ((minced))
  • 2-3 medium carrots
  • 1 pinch sea salt ((plus more to taste))
  • 26 ounces favorite marinara sauce ((or sub tomato sauce* // I prefer Trader Joe’s brand Tomato Basil))
  • 1 pinch red pepper flake
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 Tbsp coconut sugar ((for sweetness // plus more to taste // or sub stevia))
  • 1/2 cup water
  • 3/4 cup dry split red lentils* ((rinsed and drained))
  • 2 medium zucchini ((rinsed and both ends sliced off))
  • Vegan parmesan Cheese

Instruction

  • Heat a large rimmed skillet over medium heat. Once hot, add oil, shallot, and garlic. Sauté for 2-3 minutes, stirring frequently, until slightly softened and fragrant. Turn down heat if browning.
  • Add carrots and a pinch of salt and stir. Cook for 3-4 minutes more, then add marinara sauce and stir to coat.
  • Add red pepper flake, basil, oregano, coconut sugar, water, and lentils. Increase heat slightly and bring mixture to a simmer, then reduce heat to low/medium-low, cover, and continue cooking until lentils are tender - stirring occasionally - about 17-20 minutes. Add a bit more water if mixture gets too thick.
  • Once lentils are cooked, taste and adjust seasonings as needed, adding more salt to taste, coconut sugar for sweetness, red pepper flake for heat, or herbs for flavor balance.
  • While the sauce is cooking, spiralize your zucchini into noodles using a tool such as this or this. Alternatively you can use a mandolin or vegetable peeler, or simply cook up your favorite pasta.
  • Serve the pasta over noodles of choice (I opted for raw zucchini noodles - so good!) and garnish with desired toppings - I prefer Vegan Parmesan Cheese and red pepper flake.
  • Sauce will keep in the refrigerator up to 3 days or in the freezer 1 month.