Original site: http://minimalistbaker.com/zucchini-pasta-with-lentil-bolognese/
Serving: 2
| Olive oil | 1 tbsp |
| Shallot, minced | 1 clove |
| Garlics, minced | 4 cloves |
| Shredded carrots | 1 cup |
| marinara sauce | 3 cups |
| Dried basil | 1 tsp |
| Dried oregano | 1 tsp |
| Water | 1/2 cup |
| Lentil | 3/4 cup |
| Salt | a pinch |
| Zucchini | 2 medium |
Heat a skillet over medium heat. Add oil, shallot, and garlic, sauté for 1 minutes, stirring frequently. Add carrots and a pinch of salt and stir. Cook for 4 minutes more, then add marinara sauce and stir to coat.
Add basil, oregano, water, and lentils. Increase heat slightly and bring mixture to a simmer, then reduce heat to low and continue cooking until lentils are tender, about 20 minutes.
While the sauce is cooking, spiralize your zucchini into noodles.
Serve the pasta and enjoy.