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Place the porcini mushrooms in a small heatproof bowl and pour over ½ cup (125ml) boiling water. Set aside to soak for 10 minutes. Drain, reserving soaking liquid, and finely chop.
Pulse the onion, carrot and capsicum in a food processor until finely chopped.
Heat the olive oil in a large saucepan over medium heat. Add the chopped vegetables and cook, stirring occasionally, for 5 minutes or until soft. Add garlic, chilli, oregano and porcini. Cook, stirring occasionally, for a further 2-3 minutes.
Add the lentils, tomatoes and porcini liquid, bring to the boil, then reduce heat to low and simmer for 15-20 minutes or until thick. Season with salt and freshly ground black pepper to taste.
Meanwhile, cook pasta in a large saucepan of lightly salted boiling water according to packet instructions. Drain well and return to pan with sauce; toss to combine. Serve garnished with parmesan and flat-leaf parsley.