Thinly slice the garlic and roughly chop the fresh basil. Reserve about one-third of the basil for serving.

Heat 2 tablespoons of olive oil in the large frying pan over medium heat. Add the sliced garlic and dried red chilli flakes.

Cook the garlic and chilli flakes for 4–5 minutes. Stir occasionally until the garlic is lightly golden, not browned.

Drain the canned beluga lentils in a colander. Add the tomato passata, drained lentils, two-thirds of the chopped basil, and sea salt to the pan.

Bring the sauce to a vigorous simmer. Boil 300 ml of water in the electric kettle.

Add the spaghetti and 300 ml boiling water to the pan. Shake the pan gently so the spaghetti is covered by the sauce and water.

Simmer the spaghetti for 8–10 minutes. Stir occasionally until the pasta is al dente and the sauce has reduced by about half.

Stir the coconut yoghurt into the pasta until the sauce is creamy. Taste and adjust the sea salt and black pepper as needed.

Divide the spaghetti between 2 serving bowls. Drizzle with olive oil for garnish and finish with the reserved basil, sea salt, and black pepper.