Zucchini Noodles with Pistachio Pesto and Black Lentils

Place 1¼ cups of the broth and lentils in a medium saucepan and bring to a boil over medium-high heat.

Reduce the heat to low, cover, and simmer for 15 minutes for al dente.

Meanwhile, put the basil, pistachios, garlic, and ½ teaspoon of the salt in a food processor.

With the machine running, drizzle in ¼ cup of the oil, then slowly add the water until the pesto is slightly thinner than olive oil.

Set aside.

Use a spiral vegetable slicer with a 3-millimeter blade to shred the zucchini into noodles.

(Alternatively, you can hand slice the zucchini or use a peeler.

Cut the zucchini in half or in thirds, then slice into very thin strips.

)

Drizzle the remaining 2 teaspoons oil in a large skillet or sauté pan over medium heat and add the mushrooms and remaining ½ teaspoon salt.

Sauté for 3 to 4 minutes, or until the mushrooms start to soften.

Add the remaining ¼ cup broth and zucchini noodles to the skillet.

Use tongs to gently toss the noodles with the mushrooms.

Sauté for 5 minutes, or until the zucchini just begins to soften.

Remove from the heat and stir in the lentils and pesto until well combined.

Serve warm.