Heat oil in a large, deep frying pan over medium-low heat. Add onion, garlic, carrot and parsley stalks, then cook, stirring, for 8 minutes or until softened. Add tomatoes, herb mix and 1 cup water, stir well, then cook, uncovered and stirring regularly, for 15 minutes or until slightly thickened.
Meanwhile, cook pasta in a large saucepan of boiling salted water according to packet instructions. Drain, reserving 1/2 cup cooking liquid.
Add lentils to sauce mixture and cook for a further 5 minutes or until sauce has thickened and lentils are heated through. Season.
Add pasta and reserved cooking liquid to pan. Toss for 2 minutes or until well combined and heated through. divide mixture among bowls and serve sprinkled with parsley leaves