1. Prepare Vegetables

   Prepare vegetables; dice mushrooms, carrots, celery and onions. Mince garlic and tomatoes, and chiffonade (aka finely slice) basil. Tip! Use a food processor to speed up chopping process (leave the basil and tomatoes out and slice by hand).

   • 8 , finely diced Cremini Mushrooms
   • 1/2 , finely diced Carrot
   • 1 stalk , finely diced Celery
   • 1/2 , finely diced Small Yellow Onion
   • 2 , minced Garlic Cloves
   • 6 , minced Sundried Tomatoes
   • 4 sprigs , leaves picked & chiffonade Basil Leaves
2. Create Sauce

   Heat a large skillet over medium-high heat. Add olive oil to pan and sauté onions, garlic, celery, carrots and mushrooms, with a pinch of salt, stirring occasionally, for 5 minutes or until soft. Add sun dried tomatoes, tomato paste, thyme and red wine scraping the bottom of the pan, and let wine reduce by half.

   • 2 Tbsp Extra Virgin Olive Oil
   • 1/2 cup Canned Red Tomato Paste with no salt
   • 3 sprigs Garden Fresh Thyme
   • 1/2 cup Red Wine
3. Create Sauce (continued)

   Add rinsed lentils and vegetable stock, and let simmer, uncovered on low, for 25 minutes, or until lentils are tender. Add more liquid during cooking if sauce seems dry. Turn off heat. Add basil and season with olive oil, salt and pepper to taste. Pick out the thyme springs and discard before serving.

   • 1/2 cup , rinsed French Du Puy Lentils
   • 4 cups Vegetable Stock
   • 1/2 tsp Kosher Salt
   • 1/4 tsp Black Pepper
   • 1 Tbsp Extra Virgin Olive Oil
4. Cook Zoodles

   Prepare ingredients. Heat olive oil in pan over medium. Add zoodles; cook, until softened slightly, about 5 minutes.

   • 3 , zoodled Zucchini
   • 1 Tbsp Olive Oil
5. Serve & Enjoy!

   Plate zoodles and enjoy with sauce and a drizzle of olive oil if desired!

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	Amount per serving	Daily value percentage
Calories	400 kcal
Total Fat	18 g	22%
Total Saturated Fat	3 g	15%
Unsaturated Fat	15 g
Low Cholesterol	5 mg	2%
Low Sodium	700 mg	30%
Total Carbohydrate	41 g	15%
Fiber Total Dietary	7 g	24%
Sugars Total	13 g
Good Source: Protein	17 g	33%
Good Source: Vitamin C	43 mg	50%

Load More

	Amount per serving	Daily value percentage
Calcium Ca	85 mg	6%
Iron Fe	4.5 mg	25%
Potassium K	1540 mg	35%
Vitamin E	3.5 mg	25%
B-Vitamins
Thiamin	0.4 mg	30%
Riboflavin	0.7 mg	50%
Niacin	8 mg	50%
Pantothenic Acid	1.2 mg	25%
Vitamin B-6	0.7 mg	40%
Folate (B9)	122 µg	30%

By Innit Culinary Team