Spicy Arrabbiata-Inspired Lentil Bolognese

Salt water and cook pasta as directed. Drain, and reserve 1/2 cup of pasta water. In a saucepan, heat olive oil. Add onions and garlic, and sauté until onions translucent and both the onions and garlic are beginning to brown on the edges. Season with salt and pepper Now, add the red pepper flakes and toast them with the onions and garlic for a few minutes so they get fragrant and brown slightly. Add the tomato paste and cook it with the onions and garlic for a few minutes so that it becomes dark red and fragrant. Add finely shredded carrots to the onions and cook together until carrots have started to soften, about 5 minutes. Now add canned, crushed tomatoes, dried oregano, and ground cumin. Cook, bringing the sauce to a boil, then reducing to a simmer for about 25 minutes, until the sauce has reduced and thickened. Season to taste with salt and pepper. Add cooked lentils and cook them in the tomato sauce for a few minutes. Add pasta plus the 1/2 cup reserved pasta water. Stir so the sauce coats the pasta well and everyone becomes friends. Serve with some freshly ground black pepper and oregano.