Zoodles and Lentils


  • 3-4 medium to large zucchinis
  • 1 teaspoon of himalayan salt
  • 1 tablespoon of coconut or olive oil
  • 1 small onion, chopped
  • 2 cloves of garlic, minced
  • A small punnet of cherry tomatoes
  • 2 teaspoons of cumin powder
  • 1 teaspoon of coriander powder
  • 1 teaspoon of turmeric powder
  • 1 teaspoon of chilli flakes (optional)
  • 2 cans of brown lentils
  • 50-75 grams of feta cheese



  1. In a saucepan add the oil, onion, and garlic. Sauté until soft and translucent.
  2. Add the cumin, turmeric, coriander, and chilli flakes to the pan. Cook until it is fragrant.
  3. Rinse the canned lentils thoroughly, add them to the pan.
  4. Cook for 5-10 minutes until the lentils are soft.
  5. Add the halved cherry tomatoes at the end, so they still hold their shape.
  6. For the zoodles, use a spiralizer of your choice to make thick zucchini noodles. I used s spirazlier easily available on amazon.
  7. To make good zoodles, use zucchini that are medium in size, because they are easier to spiralize.
  8. Add the zucchini noodles to a separate pan, add 1 tablespoon of water, and cover. This will steam the zoodles.
  9. After 5-10 minutes, they should be soft.
  10. Add the lentil mix over the zoodles, and mix everything together. Top with feta.