Mushroom Lentil Pasta Sauce with Zucchini #Zoodles

Ingredients

  • 1 tbsp        olive oil
  • 1                  sweet onion, diced
  • 4                  cloves garlic, minced
  • 3 cups         sliced cremini mushrooms, (about 8 oz)
  • ½ cup          packed fresh basil, chopped
  • 1                   can (28 oz/798 mL) whole tomatoes, with their juice
  • 6-8 tbsp       tomato paste
  • ½ - 1 tsp       sea salt
  • 1½ tsp          dried oregano
  • ½ tsp            dried thyme
  • ¼ tsp            red pepper flakes or cayenne pepper (optional)
  • 1 cup            cooked brown lentils (canned is fine)
  • 2-3                 zucchini squash, spiralized


Preparation

  1. In a large saucepan, heat oil over medium heat. Add the onion and garlic and stir to combine. Saute for 5 to 6 minutes until the onion is translucent. Season with salt and pepper.
  2. Stir in the mushrooms and increase heat to medium-high. Cook for 5 to 10 minutes, until much of the liquid is released by the mushroom and has cooked off.
  3. Add the basil, tomatoes with their juice, tomato paste, salt, oregano and thyme. Stir to combine. With a wooden spoon, break the tomatoes into chunks, bigger or smaller depending on how chunky the tomatoes are. Add red pepper flakes and lentils and stir to combine.
  4. Reduce heat to medium. Simmer the sauce, stirring every so often for 15 to 20 minutes. Serve over zucchini noodles and enjoy.


Servings

Serves 4 -6


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