Lentil Spaghetti with Zucchini

Marsha Gardner

By
@mrdick1950

My friend Sharlene gave me this recipe about 30 years ago when we were all trying to eat meatless at lease once a week. With the lentils and zucchini you barely notice that the meat is missing. Still a favorite at our house.


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Serves:

8

Cook:

1 Hr 15 Min

Ingredients

1 Tbsp
olive oil, extra virgin
1 c
onion, chopped
2 c
fresh mushrooms, sliced
1 medium
zucchini, diced or shredded
3 clove
garlic, minced
1 c
dry lentils
3 c
water
16 oz
tomato sauce
6 oz
tomato paste, italian
1 1/2 tsp
sugar
1
bay leaf
1 tsp
oregano, dried
1/2 tsp
fennel seeds
1 tsp
parsley flakes
1/2 tsp
red pepper flakes
kosher salt and freshly ground black pepper to taste
1/2 c
water
1/4 c
parmigiano-reggiano, grated, for topping

Directions Step-By-Step

1
In a large saucepan, heat oil over medium heat. Add onions, mushrooms, zucchini, and garlic. Cook and stir until tender, about 5 minutes.
2
Add lentils and 3 cups water to vegetables. Bring to a rolling boil, stirring occasionally. Reduce heat to low, cover, and cook 45 to 60 minutes.
3
Stir in tomato sauce, tomato paste, sugar, and seasonings and 1/2 cup water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes. If necessary, add more water to keep the sauce from sticking. Be careful not to dilute; the sauce should be quite thick.
4
Serve over pasta of your choice. Sprinkle with cheese.