Get2dRoot Health and Wellness

Lentil Tomato Sauce with Zoodles

Lentil Tomato Sauce loaded with lots of veggies and flavor!

Servings	Prep Time
8servings	20minutes

Cook Time	Passive Time
20minutes	30minutes

Servings	Prep Time
8servings	20minutes

Cook Time	Passive Time
20minutes	30minutes

Ingredients

Ingredients for Blender (Tomato Sauce Base)

3oz Smoked Sun-Dried Tomatoes
14 ozcan Canned Petite Diced Tomatoes, Unsalted
1oz Garlic Cloves(about 8 cloves)
1cup Julienne Carrots
1large Onion(quartered)
1cup White Button Mushrooms, sliced
1tsp Fennel Seeds
1cup Water
1/2tsp Liquid Smoke, Mesquite

Remainder Ingredients for Instant Pot

2cups Red Lentil, rinsed and drained
2Tbsp Italian Herbs
1Tbsp Oregano, dried
1Tbsp Onion Powder, unsalted
1Tbsp Garlic Powder, unsalted
1 1/2Tbsp Mrs. Dash Southwest Chipotle Blend
2Tbsp Chilli Powder, Unsalted
1Tbsp Smoked Paprika
1/4tsp Ground Cumin
1/3cup Quick “Steel-Cut” Oats
5cups Water
Tomato Sauce Base from above

Simmer Ingredients

1/3cup Balsamic Vinegar, reduced (4% acidity)
6Tbsp Nutritional Yeast

Zoodles

large Zucchini, uncooked(3-4) depending on how many being served
Sprializer

Optional Garnishments

to taste Basil Leaves, Fresh
to taste Italian ParmLink below in “Recipe Notes”

Instructions

To a blender add the Smoked Sun-Dried Tomatoes, Diced Tomatoes, Onions, Mushrooms, Garlic, Carrots, Liquid Smoke, Fennel Seeds, and Water. Blend until smooth and set aside.
Rinse and drain thoroughly the Red Lentils and transfer to the Instant Pot. Add the remaining herbs and spices, along with the Steel Cut Oats, additional Water, and the Tomato Sauce from the blender to the Instant Pot (IP). DO NOT ADD THE Balsamic Vinegar and Nutritional Yeast at this point. Give the pot a quick stir thru. Engage the lid and ensure the valve is sealed. Cook for 20 minutes on the “Manual/Pressure Cook” mode.
Allow the IP to release the pressure naturally for 10 minutes. Afterward, remove the lid and add the Balsamic Vinegar and Nutritional Yeast. Stir until all of the ingredients are thoroughly mixed well. Return the lid back to the pot and allow the sauce to simmer another 20 minutes. This will allow all of the flavors to blend and the sauce to thicken.
While the sauce is simmering, spiralize the desired amount of Zoodles. Rinse and dry the Zucchini. Trim both of the ends off. Then cut them into about 4-5 inch pieces. Spiralize the amount desired and plate. I prefer to allow the heat of the sauce to warm the Zoodles. But if desired they can be microwaved for about 30 seconds.
Add the desired amount of Lentil Tomato Sauce to the Zoodles. Garnish with the Italian Parm and Basil if desired. Enjoy!

Recipe Notes

Click here for Italian Parm link

Storage: The Lentil Tomato Sauce will keep in tightly sealed glass jars in the fridge for 5-7 days. I am sure that it will freeze well too, but it never lasts that long around my house. 🙂

STOVETOP INSTRUCTIONS: Blend all of the Tomato Sauce ingredients in a blender and set aside. Add the lentils, spices, steel-cut oats, additional water, and blended tomato sauce to a large pot. Give a quick stir thru. Cover and bring to a boil over high heat then reduce heat to medium-low and simmer for 45 minutes, stirring frequently until the lentils are soft. Then stir in the Balsamic Vinegar and the Nutritional Yeast thoroughly. Allow the sauce to simmer on low heat for an additional 15 minutes. Serve and Enjoy!