- 1 tbsp olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 3 medium carrots, shredded
- 2 cans marinara sauce
- 2 tsp dried basil
- 2 tsp dried oregano
- a good pinch of salt
- 1/2 cup walnuts, crushed
- 1 cup red lentils
- 1/3 cup water, plus more of needed
- 2 medium zucchinis, spiralized
- red pepper flakes, to taste (optional)
- nutritional yeast, to taste (optional)
Heat a large saucepan over medium heat. Once hot, add oil, shallot, and garlic. Sauté for 2-3 minutes, stirring frequently, until softened.
Add carrots and a pinch of salt and stir. Cook for a few minutes more and add marinara sauce. Stir.
Add basil, oregano, water, and lentils. Increase heat slightly and bring mixture to a simmer, then reduce heat to medium-low and continue cooking until lentils are tender - stirring occasionally - about 20 minutes. Add a bit more water if mixture gets too thick.
Once lentils are cooked, taste and adjust seasonings.
While the sauce is cooking, spiralize your zucchini into noodles. Alternatively you can use vegetable peeler or cook up your favorite pasta.
Serve the sauce over noodles of choice and garnish with desired toppings - I like red pepper flakes and nutritional yeast.