shredded mozzarella cheeseto garnish (about ½ cup)
Instructions
Heat the oil in a large saucepot over medium-high heat. Once the oil is shimmering, add the onion, carrot, and celery. Cook until vegetables sweat, 5-7 minutes. Add garlic, red pepper flakes, oregano, and season with salt and pepper. Stir well and cook for 1 minute or until fragrant. Add the crushed tomatoes, vegetable stock, water, bay leaf, and lentils. Bring to a boil and then reduce the heat to medium and let simmer, about 15-20 minutes or until lentils are cooked through.
Meanwhile, spiralize the zucchinis on Blade A and trim the noodles with kitchen shears.
Once lentils are cooked through, stir in the basil and zucchini noodles and let cook for 5 minutes or until zucchini noodles are al dente.
Ladle the soup into bowls and garnish with mozzarella. Serve warm.
Recipe Notes
Per serving (1 out of 6-8) - calories: 225, fat: 6g, saturated fat: 2g, carbs: 32g, fiber: 13g, sugars: 9g, protein: 13g, sodium: 543mg