Zucchini Spaghetti with Lentil Marinara

Cook the Lentils (1/2 cup) according to package directions.

While lentils cook, add Tomatoes (2 1/4 cups), 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), and 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 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!