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Heat the olive oil in a large pot and add all the chopped vegetables. Toss to coat in the olive oil. Stir in the garlic. Add the lentils and stir. Add the tomato paste and mix in to distribute evenly. Cover the pot, reduce the heat to very low and let everything cook together for 5 minutes.
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Add crushed tomatoes to the pot. Bring to a simmer. Add the wine. Bring that to a simmer. Add the water, bay leaves, thyme and oregano sprigs, cinnamon, allspice berries, nutmeg, cayenne, salt and pepper.
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Bring to a boil, then reduce heat and simmer, covered, until lentils are tender, about 1 hour. Add more water as necessary.
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Stir in the petimezi or sugar and balsamic vinegar about 10 minutes before removing from heat.
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While the lentils are simmering, prepare the spaghetti according to package directions, and time it so that the spaghetti is hot and ready when the sauce is cooked. Serve the lentil bolognese over the spaghetti and sprinkle with chopped parsley.