- Remove spice packet. Wash and drain lentils.
- Combine lentils, spice mix, and broth in a large pot. Bring to a boil, reduce heat, and simmer gently for 25 to 30 minutes uncovered, or until lentils are almost tender. Add water or broth as needed so that lentils stay well covered.
- While lentils are simmering, cook spaghetti until al dente. Drain, rinse, and set aside.
- Sauté carrots, celery and onion until tender. Stir vegetables, white wine vinegar, and tomatoes into pot and simmer for 10 minutes or until thick and saucy.
- Add spaghetti and stir until well combined. Remove from heat and garnish with fresh grated parmesan cheese and rosemary.
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