Heat the olive oil in a saucepan over medium heat.
Add the onion, carrot and cook over low heat for 2 -3 minutes until softened. Add the garlic, cumin, tomato paste, tomatoes and white wine. Bring to the boil and add the lentils and season with salt and black pepper.
Reduce the heat and simmer for 15 minutes, until lentils soften.
Meanwhile, cook the spaghetti in boiling, salted water according to packet instructions. Drain the spaghetti and toss with the lentil sauce.
Divide between serving bowls and sprinkle with feta and fresh parsley.