Zucchini Pasta With Spicy Tomato and Lentil Sauce

You’ve never had zucchini noodles like this before! This ‘pasta’ dish has a spicy tomato-lentil sauce that adds more flavour and texture than your typical marinara would. These noodles make for a light yet satisfying meal that contains a good portion of protein, little fat, and plenty of complex carbohydrates.


  • 3/4 cup of green lentils, dry
  • 1 1/4 cups of water
  • 1 teaspoon vegetable broth
  • Some oil or water for frying
  • 1 onion, diced
  • 1 to 2 cloves of garlic, pressed
  • 1/2 cup tomato paste
  • 3/4 cup and 2 tablespoons of water
  • 1 teaspoon red wine vinegar
  • Cumin, salt, pepper, dried herbs (Italian herb mixture), chili and paprika, to the taste (around 1/4 teaspoon)
  • Some agave, rice syrup, or a pinch of sugar
  • 1 teaspoon fresh mint, chopped
  • 1 tablespoon fresh parsley, chopped
  • 4 medium zucchinis, spiralized
  • Fresh parsley, sesame seeds, and pepper for topping


  1. Place the lentils with the water and the vegetable broth in a saucepan and simmer for about 30 minutes at medium heat until the liquid has evaporated. Stir occasionally. If necessary, add a little more water after cooking and allow the lenses to boil longer if the lenses are still too hard.
  2. Heat a little oil or water in a pan and fry the onion pieces for a few minutes. Add the garlic and continue for 2 to 3 minutes.

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