2 Tbsp. extra virgin olive oil 

1 medium yellow onion, diced small (about 2 cups)

8 oz. cremini mushrooms, diced small (about 3 cups)

1 tsp. kosher salt 

1/4 cup Contadina® Tomato Paste

1/4 to 1/2 tsp. dried red pepper flakes, to taste

2 cans (14.5 oz. each) cans Contadina® Roasted Garlic and Herb Diced Tomatoes, not drained

1 can (16 oz. each) lentils, rinsed and drained or 2 cups cooked green or brown lentils

1 cup water

2 tsp. dried oregano

1lb. raw zucchini noodles (6 cups from 5 to 6 medium zucchini)

1/2 cup packed basil leaves, chopped

1/2 tsp. finely grated lemon zest

1. Heat oil in a 6-qt. Dutch oven over medium-high heat. Add onion and cook about 10 minutes, stirring frequently, until softened and lightly browned. Stir in mushrooms and salt; cook about 5 minutes, stirring frequently, until most of the water from the mushrooms has evaporated.

2. Stir in tomato paste and red pepper flakes; cook about 1 minute, stirring constantly, until the paste turns from bright red to darker brick red. Add the diced tomatoes, lentils, water and oregano; bring to a simmer over high heat.  Reduce heat to medium and simmer 5 to 10 minutes, stirring occasionally, until slightly thickened.

3. Gently toss 3 cups sauce with zucchini noodles or pasta. Serve immediately topped with more sauce and sprinkled with basil and lemon zest.