1. Saute garlic in oil in a medium skillet over medium heat until soft, about 2 minutes.
2. Add marinara sauce, water, basil, oregano, cinnamon, and lentils, stirring to combine. Bring mixture to a simmer and then reduce heat to low and cook until lentils are soft and liquid is absorbed, about 35-40 minutes. Add more water, if needed.
3. While lentils cook, spiralize the zucchini using a spiralizer or a julienne peeler (here's a video tutorial on using a veggie peeler to make zoodles [2]).
4. When sauce is done cooking, remove half and store in the refrigerator for lunch on Day 10. Keep half the sauce in the skillet and add the zucchini noodles, tossing gently to coat with the lentil sauce. Continue to heat over low heat until zucchini is heated through, about 3 minutes.
5. Drizzle with 1 teaspoon olive oil before serving. Sprinkle with a pinch of sea salt if your marinara sauce didn't have any salt added (if it did, you won't need additional salt).

NUTRIENT TOTALS

Calories: 427.4
Protein: 17.8 g
Carbohydrate: 52.8 g
Dietary Fiber: 21.9 g
Total Sugars: 17 g
Total Fat: 9.671 g
Saturated Fat: 2.356 g
Sodium: 674.9 mg