Lentil Spaghetti with Zucchini

Marsha Gardner


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.


★★★★★ 1 vote

1 Hr 15 Min


  • 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
  • 16 oz
    tomato sauce
  • 6 oz
    tomato paste, italian
  • 1 1/2 tsp
  • 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
  • 1/4 c
    parmigiano-reggiano, grated, for topping

How to Make Lentil Spaghetti with Zucchini


  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.

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