Place the lentils in a sauce pot with enough water to cover them by several inches. Bring to a boil, then reduce the heat to low. Cover and simmer for 20-30 minutes, or until the lentils are tender but not mushy (begin checking them at 20 minutes and add cooking time as needed). Drain the lentils, give them a rinse under cold, running water, then set them aside.
Trim and spiralize your zucchini (I like to use the Inspiralizer or a julienne peeler. Gently warm the marinara sauce in a small sauce pot.
Divide the spiralized zucchini into two bowls. Top each with about a half cup of marinara sauce, a half cup of lentils, and two tablespoons of chopped basil and hempesan, if you like. Serve.