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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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!

Recipy by Get2dRoot Health and Wellness