Lightly adapted from Oh She Glows Every Day. I am using crushed tomatoes from a can that are unsalted and unseasoned. I chose gluten-free tagliatelle for the pasta, but you can use any kind of pasta you'd like, gluten-free or not.
Bring a large pot of water to a boil for the pasta. Cook pasta according to the box instructions, drain and set aside until the sauce is ready.
In a large sauce pot heat the olive oil over low heat and add in the onion and garlic. Cook for 5 minutes, stirring occasionally. Add in the mushrooms, season with a pinch of salt and pepper and cook for another 3 minutes.
Add the spices and crushed tomatoes and stir. Bring the mixture to a simmer and add in the lentils. Simmer for another minute or two and remove from the heat and portion over pasta.
Serve hot with a sprinkle of crushed red pepper, parsley and parm if you desire.