In a large casserole pot or pan heat the chorizo to release its juices then remove the chorizo with a slotted spoon but leave the juices in the pot. 2 - 3 minutes.
Add the onion, carrot and mushrooms and sweat these in the chorizo fat until softened for about 4 - 5 minutes.
Stir in the lentils, vegetable stock, tomato puree, tinned tomatoes, crushed garlic, chilli flakes and herbs.
Bring to a simmer for about 20 minutes. Check and stir regularly in case mixture needs a little extra water. Be careful you don’t overcook the lentils. You want them to be al-dente.
Meanwhile, whilst Bolognese is simmering cook spaghetti in boiling, salted water for 10 – 15 minutes then drain.
Once the Bolognese is ready stir the cooked chorizo sausage pieces back in and season to taste.
Cook spaghetti in boiling, salted water for 10 – 15 minutes, drain.
Divide spaghetti between plates, top with the Chorizo Sausage Bolognese and sprinkle with the Parmesan cheese.