Add lentils, bay leaf, herbs, red wine and nut milk and cook for 1 minute.
Add the tomatoes, tomato paste, and water; season with salt, cover and cook for another 10 minutes. Season with additional salt and pepper.
Meanwhile, fill a large pot with cold water and a pinch of salt. Bring to a boil over high heat. While the lentil Bolognese is simmering, cook the pasta according to packet instructions, until al dente. Drain and return to the pot.
Serve the spaghetti in individual bowls with a generous portion of the sauce and sprinkled with grated cheese. Enjoy!
Notes
Serve the lentil Bolognese sauce with spaghetti squash or zucchini noodles as healthy alternative to pasta!