Lentil Spaghetti with Zucchini | Just A Pinch Recipes

Ingredients

• 1 tablespoon(s) olive oil, extra-virgin
• 1 cup(s) onion, chopped
• 2 cup(s) fresh mushrooms, sliced
• 1 medium zucchini, diced or shredded
• 3 clove(s) garlic, minced
• 1 cup(s) dry lentils
• 3 cup(s) water
• 16 ounce(s) tomato sauce
• 6 ounce(s) tomato paste, Italian
• 1 1/2 teaspoon(s) sugar
• 1 - bay leaf
• 1 teaspoon(s) oregano, dried
• 1/2 teaspoon(s) fennel seeds
• 1 teaspoon(s) parsley flakes
• 1/2 teaspoon(s) red pepper flakes
• - kosher salt and freshly ground black pepper to taste
• 1/2 cup(s) water
• 1/4 cup(s) parmigiano-reggiano, grated, for topping