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Start by sautéing finely diced celery, onion & carrot in a tablespoon of olive oil over medium heat for 5 minutes.
Add a tablespoon of tomato paste and deglaze with 240ml of red wine. Stir in a tin of chopped tomatoes and lentils.
Next, add 200g of spaghetti alongside 250ml of vegetable stock, and a bay leaf. Let everything simmer together until the pasta is cooked through.
Finally, remove the bay leaf and add a large handful of spinach, then cook for a few minutes until wilted.
Season to taste with salt and pepper & serve hot garnished with fresh basil and a sprinkling of vegan parmesan cheese.