Summer Lentils with Zucchini and Tomato Sauce

Bring water and lentils to a boil in a large saucepan. Cover, reduce heat to low, and simmer until tender, about 20 minutes.

Heat olive oil in a skillet over high heat. Saute zucchini, onion, and garlic until just browned, 5 to 7 minutes. Toss in lovage and thyme and cook until slightly wilted, about 10 seconds. Add the cooked lentils and tomato sauce. Reduce heat to medium-low and cook until warmed through, 3 to 5 minutes.