Instructions: Preheat oven to 450 degrees. Rinse lentils and soak in water for 2 hours.

Clean and steam spinach. Drain well and squeeze out excess water.

Chop carrot, onion and celery very finely. Put in a pan with 1/3 cup olive oil. Braise until vegetables reach a golden color. Add lentils and water - have water 2-3 inches above level of lentils. Cook until lentils are al dente, about 20 minutes. Drain water and set lentil-vegetable mixture aside.

Cut tomatoes in half and place on baking pan cut side up. Sprinkle with salt, pepper, parsley, garlic, oregano and some olive oil. Roast in oven 20-30 minutes.

Put 1 teaspoon olive oil in a saute pan and heat. Add steamed spinach and roasted tomatoes. Saute over high heat for 1 minute. Add lentils and cook for a few minutes.

Boil spaghetti in salted water until its al dente. Strain spaghetti and pour into pan with lentil mixture - cook 1 minute. If desired, add a bit of butter and grated Parmesan cheese while cooking.

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