Batman and Robin, peanut butter and jelly, summer and baseball… some pairings are just natural duos, and some pairings we never think of until they exist. This meal is the latter; we never thought spaghetti and lentils went together until we had one taste of this. Now, we can't imagine a universe without this unconventional and tantalizing marriage of textures and tastes.
Cut mushrooms into ¼" slices. Stem and mince oregano. Stem and mince parsley. Peel and mince shallot. Mince garlic.
Cook the Vegetables
Place a large non-stick pan over medium-high heat. Add 1 Tbsp. olive oil, shallots, garlic, mushrooms, and half the red pepper flakes (reserve remaining for lentils) to hot pan and cook, stirring occasionally, until vegetables start to caramelize, 6-8 minutes.
Cook the Lentils
Add lentils and 2 cups water to pan with vegetables and bring to a boil. Reduce to a simmer, cover, and cook, stirring occasionally, until lentils begin to soften, 15 minutes. While lentils simmer, cook pasta.
Cook the Pasta
Add pasta to boiling water and cook, stirring occasionally, until al dente, 8-10 minutes. Drain pasta in colander and return to pot. Toss with 1 tsp. olive oil to prevent sticking, cover, and set aside. While pasta cooks, finish sauce.
Finish the Sauce
Add tomatoes, miso, ¼ tsp. salt, and ¼ tsp. pepper to pan with lentils. Cover and cook, stirring occasionally, until lentils are al dente and sauce thickens slightly, 12-15 minutes. Remove from burner and stir in parsley and oregano (reserve a bit of both for garnish). Taste, and add remaining red pepper flakes (to taste) and additional salt and pepper if desired.
Plate the Dish
Place pasta on plate and top with sauce. Garnish with reserved parsley and oregano. Add a drizzle of extra virgin olive oil if desired.