Soak the lentils for 1 hour in cold water to cover, then rinse.
Break the dry spaghetti into 2 cm lengths. Bring the lentil mix back to the boil. It should be approximately half liquid, but if it is a little dry, add some water. Add the spaghetti, return to a boil, and cook for 2 minutes, stirring occasionally. Switch off the heat, cover and leave for 10 minutes. As with the previous recipe, the pasta will continue cooking during the resting period, and will absorb a great deal of the liquid.
Serve with the Parmesan and infused oil.