In the summer when fresh tomatoes are abundant, take advantage of them by making this fresh tomato pasta sauce. Pair it with zucchini noodles or spaghetti squash.
Cook lentils according to instructions. Drain and let stand.
Finely chop onion and garlic and add to a saucepan over medium heat with coconut oil.
Dice tomatoes and add to pan once the onion and garlic are heated through.
Grate zucchini and add to the pan.
Add vegetable broth, salt and pepper. Simmer until the ingredients are cooked through and the liquid begins to reduce.
Add lentils to the pan and heat through.
For a chunky sauce, serve as-is, or pass the ingredients through a blender to make a smooth textured sauce.
Serve over zucchini noodles or spaghetti squash.