Zucchini Spaghetti With Lentil Marinara

• 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

1. Place zucchini in a bowl and season with salt and pepper.
2. 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.
3. 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.
4. 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.
5. 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.
6. Serve noodles on plates with a ladleful of lentil marinara and a topping of Parmesan cheese.

zucchini, salt, dry lentils, olive oil, onion, garlic, carrot, tomatoes, tomato paste, salt, freshly ground black pepper, basil, oregano, thyme, parsley, red pepper, freshly grated parmesan cheese

Taken from www.allrecipes.com/recipe/258930/zucchini-spaghetti-with-lentil-marinara/ (may not work)