Lentils (1/2 cup)
according to package directions.
While lentils cook, add
Tomatoes (14.5 oz)
Tomato Paste (1/3 cup)
Red Onion (1/4)
Garlic (2 cloves)
Dried Basil (1 tsp)
Dried Oregano (1 tsp)
Spaghetti Seasoning (1 Tbsp)
Crushed Red Pepper Flakes (1/8 tsp)
Parmesan Cheese (2 Tbsp)
to NutriBullet or food processor, blend on high 25-30 seconds, or until ingredients are well combined and thick sauce is formed.
Add sauce to small pan and cook over medium heat to bring to a boil, reduce heat and simmer 5-10 minutes.
Once lentils are nearly cooked and sauce is heated through, add spiralized
to a medium saucepan and cook over low-medium heat for 4-5 minutes or until zucchini is soft with a pasta-like texture.
Stir cooked lentils and drain any excess water into marinara sauce and simmer another 1-2 minutes.
Divide zucchini spaghetti between two dishes, top with lentil marinara,
Fresh Basil (to taste)
Parmesan Cheese (to taste)
, and enjoy!