Spaghetti'D Zucchini With Lentil Marinara

• 1/2 cup dried French lentils
• 2 tablespoons olive oil, divided
• 1 cup cup yellow onion, diced
• 1 28 oz can crushed San Marzano tomatoes
• 1 teaspoon sugar
• 1 tablespoon red wine or balsamic vinegar
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 teaspoon hot red pepper flakes
• 2 large or 3 medium zucchini, spiralized into pasta
• salt and black pepper to taste
• Parsley, for garnish

1. In a medium pot, bring lentils and 1 cup of water to boil. Lower heat to a simmer and cook, covered, until lentils are tender and liquid is evaporated, about 20 minutes. (It's ok if they aren't cooked through-they will cook more later on.)
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.rn3. Add the tomatoes (drained, if not using sauce), sugar, vinegar, basil, oregano, thyme, red pepper flakes, and a sprinkle of salt and pepper. Simmer on low for 10-15 minutes.
3. When lentils have absorbed the water (but are still slightly firm), add them to the sauce and simmer for an additional 10 minutes.
4. In a separate pan, add the remaining tablespoon of olive oil and saute the zucchini pasta* for 2- 5 minutes. Err on the side of underdone-you don't want to overcook them, because they may become liquidy.
5. Divide the pasta into two portions and top with lentil marinara. Adjust salt and pepper to taste. Serve hot, garnished with parsley.
6. *"Spaghetti" can be achieved by using a spiralizer (I use the Gefu Spirelli Spiral Slicer), or peeled into slivers using a vegetable peeler.

olive oil, yellow onion, tomatoes, sugar, red wine, basil, oregano, thyme, hot red pepper, zucchini, salt, parsley

Taken from food52.com/recipes/30205-spaghetti-d-zucchini-with-lentil-marinara (may not work)