Ingredients

4 Servings

Produce

  • Carrot 1/2

  • Small Yellow Onion 1/2

  • Zucchini 3

  • Fresh Thyme 3 sprigs

  • Fresh Celery 1 stalk

  • Garlic Cloves 2

  • Cremini Mushrooms 8

  • Basil Leaf 4 sprigs

Spices

  • Black Pepper 1/4 tsp

  • Kosher Salt 1/2 tsp

Dry Goods

  • French Du Puy Lentils 1/2 cup

Pantry

  • Sundried Tomatoes 6

  • Extra Virgin Olive Oil 3 Tbsp

  • Olive Oil 1 Tbsp

Canned/Bottled Goods

  • Vegetable Stock 4 cups

  • Tomato Paste 1/2 cup

Beverage

  • Red Wine 1/2 cup

Preparation

  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 Fresh Celery
    • 1/2, finely diced Small Yellow Onion
    • 2, minced Garlic Cloves
    • 6, minced Sundried Tomatoes
    • 4 sprigs, leaves picked & chiffonade Basil Leaf
  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 Tomato Paste
    • 3 sprigs 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
    • 2 Tbsp Olive Oil
  5. Serve & Enjoy!

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

Nutrition

  Amount per
serving
Daily value percentage
Calories 400 kcal  
Total Fat 18.0 g 22%
Total Saturated Fat 3.0 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%
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By Innit Culinary Team