6 medium zucchini, cut into noodles with spiralizer or julienne peeler
1 small or 1/2 medium yellow onion, chopped
2-3 clove garlic, chopped
1 Tbsp olive oil
2 stalks celery, diced small
2 carrots, diced small
1 - 15.5oz can of cooked lentils
1 - can of diced tomatoes
1/8 tsp of dried oregano
1/8 tsp sea salt
In a medium pot, heat onions, garlic and olive oil over a medium heat. Cook until onions are translucent.
Add celery and carrots and cook for 3 to 5 minutes.
Stir in lentils, tomatoes and seasoning.
Allowed to cook partially covered over a low heat for 15 to 20 minutes. Stirring occasionally.
In a medium pan, sauté zucchini noodles with a drizzle of olive oil and a sprinkle of salt. Cook for 3 minutes. Do not over cook. Carefully drain out excess water.
Place the noodles in a bowl and top with sauce.
Serve hot and enjoy!