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Easy Lentil Marinara with Zucchini Spaghetti

By Marilyn Haugen & Jennifer Williams

Easy Lentil Marinara with Zucchini Spaghetti

Easy Lentil Marinara with Zucchini Spaghetti

from 150 Best Spiralizer Recipes by Marilyn Haugen & Jennifer Williams


This deeply flavored and hearty lentil marinara is served over light zucchini noodles. Best of all, you can make the sauce ahead of time and then just reheat it, spiralize your noodles and serve on a busy weeknight.





For best results, use French green (Puy) lentils. They will stay firmer when cooked and have a nuttier flavor, which adds interest and depth to the marinara sauce.

The lentil marinara can be made ahead and stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Reheat before using. Spiralize the zucchini and cook it just before serving.


1 cup       dried French green lentils (Puy lentils), rinsed  250 mL

3 cups     water    750 mL

2 tbsp      olive oil, divided                30 mL

1               onion, chopped                  1

2               cloves garlic, minced     2

2               cans (each 14 oz/398 mL) diced tomatoes, with juice 2

2 tbsp      minced reconstituted sun-dried tomatoes          30 mL

1 tsp        dried basil           5 mL

1 tsp         dried oregano   5 mL

1⁄2 tsp        dried thyme        2 mL

                  Kosher salt (optional)

                  Freshly ground black pepper (optional)

6                zucchini, ends cut flat    6

                  Freshly grated Parmesan cheese (optional)


1.              In a medium saucepan, bring lentils and water to a boil over high heat. Reduce heat to low, cover and simmer, stirring occasionally, for 45 to 60 minutes or until lentils are tender. Drain.

2.              In a large skillet, heat 1 tbsp (15 mL) oil over medium heat. Add onion and cook, stirring, for 5 to 7 minutes or until translucent. Add garlic and cook, stirring, for 1 minute.

3.              Reduce heat to medium-low and stir in diced tomatoes, sun-dried tomatoes, basil, oregano and thyme. If desired, season to taste with salt and pepper. Cook, stirring occasionally, for 10 to 15 minutes or until slightly thickened. Add lentils and cook, stirring, for 5 minutes.

4.              Meanwhile, using a spiralizer, cut zucchini into thin strands.

5.              In another large skillet, heat the remaining oil over medium heat. Add zucchini and cook, stirring, for 2 to 3 minutes or until cooked to desired tenderness.

6.              Divide zucchini among four plates and top with sauce. Garnish with Parmesan (if using).