Method:

Prepare the Vegetables: Start by chopping the onion and carrots. If you're using celery, chop that as well. This will be the base of your flavor.

Sauté the Veggies: Heat olive oil in a large pan and add the bay leaves. Sauté the chopped onion, carrots (and celery if using) over medium heat until soft, around 5 minutes. Be careful not to brown the onion too much.

Add Tomato Paste & Sauce: Stir in the tomato paste and sauce, letting it cook for a few minutes until it all blends together and becomes fragrant.

Add the Lentils: Drain and rinse your lentils if you're using canned. Add them to the pan, stirring to combine. Cook the lentils in the tomato sauce for about 10-15 minutes, allowing the flavors to meld together. Season with salt, pepper, and chili flakes to taste.

Cook the Pasta: While the lentils are cooking, bring a large pot of salted water to a boil. Add your pasta and cook according to the package instructions. Drain once cooked.

Combine the Pasta and Lentils: Add the drained pasta directly into the pan with the lentils. Stir everything together and cook for another couple of minutes so that the pasta absorbs some of the sauce.

Serve and Enjoy: Serve the pasta and lentils hot, with a drizzle of olive oil and a sprinkle of Parmesan cheese if desired.

Variations:

Vegan: This recipe is naturally vegan, but you can add a sprinkle of dairy-free cheese if you like.

Gluten-Free: Use gluten-free pasta to make this dish suitable for those with gluten sensitivities.

Spicy: Increase the chili flakes or add some fresh chopped chili for a spicier kick.

Tips & Substitutions:

Lentils: If you prefer, you can use different types of lentils like green or brown lentils, but be aware that they may take longer to cook.

Broth: For added richness, use vegetable broth instead of water for cooking the pasta or lentils.

Pasta: Feel free to experiment with other types of pasta, though short shapes work best as they can soak up the lentil sauce.