Start the soffritto base. Warm the olive oil in a large frying pan or heavy-bottomed pot over a medium heat. Add the diced onion and cook for 4-5 minutes until it turns translucent and smells sweet, stirring occasionally — you'll notice the edges just beginning to catch a pale golden colour.

Add the aromatics and vegetables. Toss in the minced garlic, grated carrot, and chopped celery. Stir everything together and cook for another 5 minutes, until the carrot softens and the celery loses its crunch. The mixture should look moist and smell deeply savoury.

Build the lentil base. Tip in the drained lentils and stir thoroughly so they're coated in the vegetable mixture. Cook for 2 minutes, letting the lentils warm through and absorb the flavours — you'll hear a gentle sizzle as they hit the hot pan.

Add the tomatoes and seasonings. Pour in the tinned chopped tomatoes, tomato purée, vegetable stock, dried oregano, dried basil, smoked paprika, and chilli flakes if using. Give everything a good stir, scraping the bottom of the pan to release any tasty bits.

Simmer until rich and thick. Bring the sauce to a gentle bubble, then reduce the heat to low. Let it simmer uncovered for 25-30 minutes, stirring every 5 minutes or so. You'll know it's ready when the sauce has thickened considerably, the lentils have broken down slightly to create a meaty texture, and the liquid has reduced by about a third. The aroma at this stage is absolutely incredible — rich, herby, and deeply savoury.

Season and adjust. Taste the sauce and add salt and black pepper as needed. If it seems a little thick for your liking, stir in a splash of hot water or extra stock. If it's too thin, let it simmer for another 5 minutes uncovered.

Cook the pasta. While the sauce simmers, bring a large pot of salted water to a rolling boil. Cook your spaghetti according to packet instructions until al dente — usually 8-10 minutes. Reserve a cup of pasta water before draining, as it's brilliant for loosening the sauce later if needed.

Combine and serve. Drain the pasta and return it to the pot. Ladle in about three-quarters of the sauce and toss gently until every strand is coated. Serve in warm bowls with extra sauce spooned on top, garnished with fresh basil if you like.