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  • (1) 25 oz. jar of your favorite tomato pasta sauce – about 3 cups
  • 1 1/2 cups water
  • 1 cup red lentils – rinsed
  • 1/4 cup nutritional yeast plus more for final topping
  • 2 teaspoons Bragg Liquid Aminos or soy sauce
  • 2 teaspoons of a sweetener (agave, maple syrup or brown sugar, etc.)
  • 1 teaspoon chili powder
  • 1/4 teaspoon liquid smoke
  • 1/2 cup chopped walnuts
  • sea salt to taste
  • 3 – 4 zucchini or yellow crookneck squash spiralized – served at room temperature
  • fresh Campari tomato wedges
  • fresh basil leaves / parsley
  • olives


  1. In a large skillet, saucepan or Dutch oven, add pasta sauce, 1 and1/2 cups
    water, 1 cup red lentils, and seasonings. Cover, bring to a boil. Then bring
    heat down to a simmer and cook for 20 minutes. Lentils should be soft with
    a slight bite.
  2. Create spiralized zucchini and yellow squash noodles while the ragu is
  3. When lentils are tender, stir in chopped walnuts.
  4. Ladle noodles with sauce and garnish with tomato slices, olives, a sprinkle
    of nutritional yeast and freshly chopped basil leaves.

Special Note:

Serve with a hand tossed fresh spinach salad and a red wine vinaigrette.

Yield: 4 servings

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