1. Heat the olive oil in a large deep skillet or Dutch oven over medium heat. Add the chopped onion, carrot, and celery with a pinch of salt. Cook, stirring often, for 6 to 8 minutes, until the vegetables are softened and lightly golden.

2. Stir in the minced garlic and cook for 30 seconds, just until fragrant, being careful not to let it brown.

3. Add the tomato paste and cook, stirring constantly, for 2 to 3 minutes until it deepens in color and sticks slightly to the bottom of the pan.

4. Sprinkle in the dried oregano, dried thyme, smoked paprika, and red pepper flakes if using. Stir to coat the vegetables and let the spices toast for about 30 seconds.

5. Pour in the rinsed lentils, diced tomatoes with their juices, and vegetable broth. Stir well, scraping up any browned bits from the bottom of the pot.

6. Bring the mixture to a gentle boil, then reduce the heat to maintain a steady simmer. Partially cover and cook for 15 to 20 minutes, stirring occasionally, until the lentils are starting to turn tender but are not fully soft.

7. Stir in the uncooked rigatoni, making sure the pasta is mostly submerged in the liquid. If needed, add a splash more broth or water so there is enough liquid to cook the pasta.

8. Simmer uncovered for 12 to 14 minutes, stirring often so the pasta doesn’t stick, until the rigatoni is al dente and the lentils are tender and creamy. Add a bit more hot broth or water if the pot looks too dry before the pasta is cooked.

9. Turn off the heat and season with the sea salt and black pepper, tasting and adjusting as needed. Stir in the lemon juice and chopped fresh parsley. Let the pasta rest for 3 to 5 minutes so the sauce can thicken slightly.

10. Spoon the lentil pasta into bowls. Garnish with extra parsley and a sprinkle of Parmesan cheese if you like. Serve warm and enjoy.