Zucchini Spaghetti with Easy Lentil Marinara

Zucchini Spaghetti with Easy Lentil Marinara

In real life.

In real life, people crave pasta.

In real life, people come home hungry, exhausted, and just want something simple and delicious.

In real life, the day-to-day is a lot of work. Especially when it involves cats.

In real life, dinner gets made while listening to bad 90’s music. Yes, this might include Hanson. 

And so in real life, zucchini spaghetti is what’s for dinner. It comes together easily and tastes like a delicious bowl of healthy pasta… but better.

In real life, my sink is piled high with dirty dishes, but I’m ignoring this fact and curling up with my cats on the couch… in a snuggie… while watching The Mindy Project and eating zucchini spaghetti.

Hey, it’s real life.

Zucchini Spaghetti with Easy Lentil Marinara

  Zucchini Spaghetti with Easy Lentil Marinara

Have you jumped on the zucchini pasta bandwagon yet? I hope so! But, if you haven’t, be sure to check out my tutorial on How to Spiralize Zucchini. It’s so easy — I promise!

Lentil marinara is one of my favorite recipes and I can’t believe that I haven’t shared this with you before. French lentils make a delicious and hearty replacement for meat in this recipe and they add a fabulous texture with the zucchini pasta, making it a perfect protein-packed vegetarian meal. Since tomatoes have a very short growing season here in Seattle, I usually opt for canned or jarred organic tomatoes instead of fresh.

In this particular recipe, I opted for already pureed tomato sauce to yield a smoother sauce with a quick cooking time. You can also substitute diced tomatoes if desired or if you’re tight on time, feel free to substitute a jar of premade marinara sauce. If buying premade sauce, look for a brand that does not include added sugar and is made with organic tomatoes (since tomatoes on one of them items on the Dirty Dozen List and should be purchased organic).

What are your favorite ways to serve zucchini spaghetti?


Zucchini Spaghetti with Easy Lentil Marinara
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 4
  • 1 cup dried french lentils
  • 2 cups water
  • 2 tablespoons olive oil, divided
  • 1 medium yellow onion, diced
  • 2 garlic cloves, minced
  • 2-15 oz cans organic tomato sauce
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme
  • 6 medium zucchini, spiralized into pasta
  • salt and black pepper to taste
  1. Add lentils and 2 cups of water to a medium pot. Bring to a boil and then lower to a simmer and cook until lentils are tender and liquid is evaporated, about 30 minutes.
  2. Meanwhile, add 1 tablespoon olive oil to a pan over medium heat. Add the onion and saute for 5 minutes, or until translucent. Add the garlic cloves and saute for an additional minute, until fragrant.
  3. Add the tomato sauce, basil, oregano, thyme, and salt and pepper to taste. Simmer on low for 20 minutes.
  4. When lentils are done cooking, add them to the sauce and simmer for an additional 5 - 10 minutes.
  5. In a separate pan, add the remaining tablespoon of olive oil and saute the zucchini pasta for 5 - 10 minutes, until desired tenderness is achieved.
  6. Divide the pasta among four plates and top with lentil marinara. Serve hot.
Fresh zucchini will often lose moisture as the zucchini pasta cooks so be sure to drain any liquid that has built up in the pan. The recipe holds well as leftovers, but the zucchini does tend to release extra moisture as it sits so be sure to drain pasta before serving.



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  1. says

    well this looks absolutely perfect. real life sounds just like my life, but with a small dog instead of a cat. i’m making this and then watching a mini marathon of the mindy project. that morgan..i just can’t get enough 😉

  2. Lindsay says

    My first thought: Whaaa? There’s no such thing as bad 90’s music!
    My second though: oh. hansen. touche.

  3. Lorrie says

    I have never thought of putting lentils into spaghetti sauce! What a wonderful idea! I was taught about the zucchini noodles two years ago, and have loved them ever since! Being diabetic, it sure helps to have a carb substitute! but I was missing something… I think this will help, as long as I go easy on the lentils. :) I just found your post yesterday. My daughter has numerous food allergies, and I LOVE your ideas. Especially the natural shampoos and conditioners! You are a god send! Thanks for your efforts to make these blogs for us to be helped by! I signed up for your emails… I’m excited!

  4. Peg says

    I love making zucchini “pasta” and this resume looks terrific. One question: can extra sauce be frozen? I wasn’t sure how the lentils would hold up if frozen. Thanks!

    • Sonnet says

      I’ve never tried freezing this sauce specifically, but I think it would be just fine to freeze and then reheat. I’ve frozen lentils before and they store pretty well. Hope this helps! :)

  5. says

    I almost never leave a response, but i did some searching
    and wound up here Zucchini Spaghetti with Easy Lentil Marinara – In Sonnet’s Kitchen. And I do have a few questions
    for you if you do not mind. Could it be simply me or does it look like some of the comments appear like coming from brain dead visitors?
    😛 And, if you are posting at other social sites, I would like to follow anything new you have to post.
    Would you make a list of all of all your communal sites like your Facebook page, twitter
    feed, or linkedin profile?

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