Lentils are a major product of Saskatchewan agriculture. Did you know that 60% of the world supply of lentils are grown in Saskatchewan? Pretty cool eh? Why not enjoy a meatless dinner tonight and support Canadian agriculture!

Ingredients

Olive oil
Red onion, diced
3 stalks celery, diced
2 carrots,, peeled and diced
1/2 tsp dried oregano, or more
1/2 tsp dried basil, or more
1/2 tsp dried thyme
6-8 cloves garlic, minced
2 cups lentils, your choice of variety/colour
4 cups water
398mL can of tomato sauce (can use crushed tomatoes)
156mL can of tomato paste
salt and pepper
4 zucchinis
flaked or grated Parmesan cheese
fresh parlsey, chopped

Instructions

1. Heat oil in a large saute pan over medium heat. Add the onion, celery, carrots, herbs and 3 cloves of garlic. Cook until they begin to brown, about 2 minutes. Add the lentils and cook for one minute before adding the water. Pour in the water and bring to a boil. Reduce heat and simmer until the lentils are tender (about 30 min depending on how tender you prefer your lentils).
2. While your lentils and vegetables are tenderizing, spiralize your zucchinis using the smallest holes on your spiraler.
3.  Add tomato sauce and paste and bring back to a simmer. Cook for another 10-15 minutes. Season with salt and pepper (I also like to add a sprinkle of cayenne pepper).
4. Meanwhile, heat oil in a different pan (make sure it’s really big or cook zucchini in batches). Add remaining garlic and zucchini and season with salt and pepper, stirring to coat. Continue to periodically stir zucchini and cook for 3-5 minutes. You don’t want to over cook it!
5. Serve zucchini topped with your lentil tomato sauce and sprinkle with Parmesan cheese. Garnish with fresh parsley.

Bon appetit!