Raise your hand if you’re always three years behind trends like me (wave it around, girl).
I’m still trying to figure out whether it’s cool or not to wear flare jeans. Please advise in the comments.
Veggie noodles have been a “thing” since like 2007, but I’m just now getting on board.
Who wants to spiralize things with me?!
Here’s the thing about spiralized noodles. It requires a tool, as in another thing to have lying around your kitchen and we tend to be anti “stuff.” We like to keep our kitchen minimal, as you might’ve guessed. (Get it, Minimalist Baker? Sensing a trend? You’re quick, I knew you’d get it.)
However, when your pal sends you her new cookbook and your very own spiralizer to try out, you kind of sort of have to use it. And since the rest of the free world seems to have one in their kitchen – including my mom, my sister, and probably all of my aunts – it’s about time I get on board.
The cool thing about spiralizing noodles – besides vegetables morphing into curly q’s – is that there are options:
And when in doubt, just use pasta. You simply can’t lose with pasta.
This recipe comes together in 30 minutes, you guys. That’s big! Just think: a flavorful, hearty, protein- and fiber-rich dinner on the table in half an hour.
Anyone can do it! Even you. Yes, you. You know I’m talking to you.
The marinara is hearty and rich, and includes carrots for texture and natural sweetness and lentils for plant-based protein (nearly 20 g protein per serving!). Serve over fresh or lightly sautéed zucchini noodles and you’re good to go.
I hope you all LOVE this meal! It’s:
& Crazy delicious
Make this on nights when you need something hearty and healthy on the table when you don’t have a ton of time to spare. Or when you’re hosting folks with sensitive diets and need to please a crowd. Or just because. This dish is so good it’s likely going to become a mainstay in our dinner rotation.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a picture #minimalistbaker on Instagram! We’d love to see what you come up with. Cheers, friends!
- 1 Tbsp (15 ml) olive oil
- 1 shallot, minced
- 4 cloves garlic, minced (2 Tbsp or 12 g)
- 2-3 carrots, finely shredded (1 cup or 110 g | I use the grater attachment on a food processor)
- Pinch sea salt, plus more to taste
- 26 ounces (737 g) favorite marinara sauce (or sub tomato sauce* | I prefer Trader Joe’s brand Tomato Basil)
- Pinch red pepper flake
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 Tbsp (12 g) coconut sugar for sweetness, plus more to taste (or sub stevia)
- 1/2 cup (120 ml) water
- 3/4 cup (144 g) red lentils, rinsed and drained
- 2 medium zucchini, rinsed and both ends sliced off
- Heat a large rimmed skillet over medium heat. Once hot, add oil, shallot, and garlic. Sauté for 2-3 minutes, stirring frequently, until slightly softened and fragrant. Turn down heat if browning.
- Add carrots and a pinch of salt and stir. Cook for 3-4 minutes more, then add marinara sauce and stir to coat.
- Add red pepper flake, basil, oregano, coconut sugar, water, and lentils. Increase heat slightly and bring mixture to a simmer, then reduce heat to low/medium-low and continue cooking until lentils are tender - stirring occasionally - about 17-20 minutes. Add a bit more water if mixture gets too thick.
- Once lentils are cooked, taste and adjust seasonings as needed, adding more salt to taste, coconut sugar for sweetness, red pepper flake for heat, or herbs for flavor balance.
- While the sauce is cooking, spiralize your zucchini into noodles using a tool such as this or this. Alternatively you can use a mandolin or vegetable peeler, or simply cook up your favorite pasta.
- Serve the pasta over noodles of choice (I opted for raw zucchini noodles - so good!) and garnish with desired toppings - I prefer Vegan Parmesan Cheese and red pepper flake.
- Sauce will keep in the refrigerator up to 3 days or in the freezer 1 month.