Cook the Lentils (1/2 cup) according to package directions.
While lentils cook, add Tomato (14.5 ounce), Tomato Paste (6 tablespoon), Red Onion (1/4), Garlic (2 clove), Dried Basil (1 teaspoon), Dried Oregano (1 teaspoon), Spaghetti Seasoning (3 teaspoon), Crushed Red Pepper Flakes (1/8 teaspoon), and Parmesan Cheese (2 tablespoon) 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 Zucchini (2) 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), and Parmesan Cheese (to taste), and enjoy!