INGREDIENTS
1 tsp
Basil, dried
2
Carrots
4 cloves
Garlic
1 tsp
Oregano, dried
3/4 cup
Red lentils
1
Shallot
2
Zucchini, medium
26 oz
Favorite marinara sauce
1 tbsp
Coconut sugar
1 pinch
Red pepper flake
1 pinch
Sea salt
1 tbsp
Olive oil
1
Parmesan cheese, Vegan
1/2 cup
Water