Prepare your lentils, according to package directions. Allot about 20-35 minutes for this. When done, set aside.

While lentils are cooking, cook the pancetta. Spray a large skillet with cooking spray and lay in the pancetta. Cook about 2 minutes per side or until pancetta is to your crispy preference. When done, transfer with a slotted spoon to a paper towel lined plate. Set aside.

Ten minutes before the lentils are done, place a large skillet over medium-low heat and add in the olive oil. Add in the garlic, cook for 30 seconds, and then add in the shallots. Cook for 30 seconds and then add in the mushrooms and season with salt and pepper.

Cook the mushrooms, shallots and garlic until the mushrooms wilt down and brown, about 6-8 minutes.

Halfway through cooking the mushrooms, add in the vegetable broth and reduce. If the broth isn't boiling, raise heat slightly.

While broth is reducing, place a skillet over medium heat and add in the almonds. Cook the almonds, about 1-3 minutes or until you can smell their nutty flavor. Be careful not to burn! Set aside once done.

After reducing, add in the pancetta and zucchini noodles. Cook for about 2 minutes, stirring frequently until the noodles are softened and heated through.

Add in the lentils, toss with freshly chopped parsley, and plate onto dishes.

Top with toasted almonds and enjoy!