Break the pasta in half and put in a bag. Put the carrot and celery in a bag together. Double-bag the miso paste. Put the lentils and dried capsicum flakes in a bag together. Put the tomato powder, salt and parmesan in separate bags.

Check the ingredients to see how much water you need for the pasta sauce. Pour this water into a saucepan or large bowl, then add the lentils and dried capsicum flakes. Leave to soak while you get on with the rest of the recipe.

Chop the onion, carrot, celery and garlic as finely as you can.

Heat oil in a pan over medium heat. Add onion, celery, carrot and garlic. Cook, stirring occasionally, for 10 minutes or until onions are soft.

Stir in the lentils, capsicum flakes and water, along with the tomato powder and miso paste.

Bring to the boil, then reduce the heat to low. Cook, covered, for 20-25 minutes, or until the lentils are nearly soft. Stir fairly often, to stop the sauce from sticking to the bottom of the pan and burning. Add more water if the lentils are looking dry. When pasta sauce is ready, cover and set aside.
Note: If you have the luxury of two burners, you can cook your pasta while the sauce is cooking - see next step.

Check the ingredients to see how much water you need to cook the pasta. Add water to a pan with salt, and bring to the boil. Add pasta and cook until tender but not mushy.

Drain pasta and divide between bowls, topped with lentil bolognese sauce. Sprinkle parmesan on top.