Vegan Zucchininoodles with Lentil-Tomato Sauce




1 zucchini

1 cup of tomato puree

1/8 cup of lentils

3 spring onions, chopped (optional)

1 handful of fresh basil

1 onions, diced

1 clove of garlic, diced finely

2 tbsp of italian seasoning

1 tbsp of sunflower seeds

1 tbsp of agave syrup (or maple syrup)

2 tbsp of oil

salt & pepper, to taste



  1. Wash the zucchini and julienne them with a julienne peeler.
  2. Rinse lentils under running water.
  3. Add lentils and water to a saucepan and bring to a boil.
  4. Simmer for 25 minutes or until the lentils are tender.
  5. Place a large skillet over medium heat and add in the oil.
  6. Once the oil heats, add in the garlic and cook for 30 seconds.
  7. Add in the onions and half of the spring onions.
  8. Cook for 2 minutes or until onions are translucent.
  9. Drain the lentils and set aside to cool.
  10. Add tomato puree and the agave syrup to the skillet and lower to a simmer.
  11. Season with salt, pepper and italian seasoning.
  12. Cook for 5 minutes and then add in the basil and the lentils.
  13. Bring a pot of water to boil.
  14. Add the zucchininoodles and cook for 3 – 5 minutes.
  15. Drain the noodles and rinse immediately with cold water to stop cooking.
  16. Serve the them with the tomato sauce on top.
  17. Add the remaining spring onions, the sunflower seeds and some basil on top.


That’s it!! It’s so delicious and healthy *___*


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