seven suppers: zucchini noodles with roasted pepper & lentil sauce

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if you aren’t privy to this whole zucchini noodle aka zoodle craze, you should get with it. it’s pretty great. spiralizers are the latest craze. i personally went for the cheapest possible option, but i have heard that the middle of the line versions work great. zucchini noodles are nice because they’re light. i personally have found that keeping them cool and not heating them works best, but you can heat them by dropping them in boiling water for just a couple of minutes or by sauteing briefly. i usually just let a warm sauce add heat to them.


for this dish i was sort of looking to empty out my fridge and pantry. i had a bunch of zucchini, tomatoes, roasted red bell peppers, olives, tomato sauce and herbs so i decided to make up a sauce with some lentils for protein. it was delicious.


  1. 1 cup dried lentils
  2. 2 cups water
  3. 1 tablespoon olive oil
  4. 1 small yellow onion, chopped
  5. 1 garlic clove, chopped
  6. 1 can of tomato sauce (i like muir glen)
  7. 4 medium tomatoes, on the vine, chopped
  8. 1 roasted red bell pepper (roast your own, or use jarred), cut into small strips
  9. 1 small can of diced black olives
  10. 1 teaspoon chopped basil
  11. 1 teaspoon dried thyme
  12. 1 teaspoon dried oregano
  13. salt & pepper to taste
  14. 6 medium sized zucchini


  1. cook the lentils: add lentils to the 2 cups of water and bring to boil, then reduce heat to simmer until liquid absorbed
  2. add olive oil to a saute pan or wide pot and add the onion & garlic & cook over medium heat until slightly browned
  3. add the tomato sauce, tomatoes, roasted pepper, olives, basil, thyme, oregano and salt and pepper and simmer on low heat for about 20 minutes
  4. add in the cooked lentils to the sauce and continue to simmer for another 5 minutes
  5. cut zucchini into long, thin noodle like strips using a spiralizer, mandolin or just a knife
  6. top the zucchini with sauce & serve

the end


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