Lentil Marinara with Zoodles


-2 tbsp grassfed butter or olive oil
-2 medium onions, chopped
-2 garlic cloves, minced
-few shakes of red pepper flakes
-2 28-oz cans of whole peeled tomatoes 
-1 cup red lentils (or more if you want a thick sauce)
-3 medium zucchini, spiralized

1. Heat the butter or oil in a pot and then lightly sauté the onion until translucent, then add the garlic and red pepper flakes
2. Add the tomatoes and puree with an immersion blender (a potato masher will work if you don't have an immersion blender)
3. Bring the sauce to a simmer and cook for about 10 minutes
4. Add lentils in and cook for about another 20 minutes
5. When lentils are cooked to your liking, serve on top of the zucchini noodles