Zucchini Spaghetti With Lentil Marinara - cooking recipe

Ingredients

2 zucchini, spiralized, or more to taste
sea salt and freshly ground black pepper to taste
1/2 cup dry lentils
4 tablespoons olive oil, divided
1/4 cup onion, chopped
3 cloves garlic, minced, divided
1 carrot, chopped, or more to taste
1 (14.5 ounce) can crushed tomatoes
1 (6 ounce) can tomato paste
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley
1/4 teaspoon red pepper flakes
1/4 cup freshly grated Parmesan cheese

Preparation

Place zucchini in a bowl and season with salt and pepper.
Bring lentils to a boil in a pot of 1 1/2 cups water. Cover and reduce heat; simmer until tender, 15 to 20 minutes. Drain.
Heat 1 tablespoon oil in a Dutch oven over medium heat. Add onions; cook and stir until translucent, about 2 minutes. Stir in 1 clove garlic and carrots. Cook for 1 minute. Pour in crushed tomatoes and bring marinara sauce to a rapid simmer, about 2 minutes. Press tomato paste against the sides of the pan using the back of a spoon.
Stir 1 teaspoon salt, 1/2 teaspoon pepper, 1 clove garlic, basil, oregano, thyme, parsley, and red pepper flakes into the marinara. Reduce to a simmer; cover and cook until flavors meld, about 20 minutes. Pour in lentils; simmer until lentils have absorbed the marinara, about 10 minutes.
Heat the remaining 2 tablespoons oil in a large saucepan over medium heat. Add the zucchini noodles and the remaining 1 clove garlic. Seasoning with salt and pepper, cook until noodles are coated, 5 to 7 minutes.
Serve noodles on plates with a ladleful of lentil marinara and a topping of Parmesan cheese.