Step 1Preheat oven to 160°C. Line a large baking tray with baking paper. Place tomatoes cut side up on prepared tray and lightly spray with olive oil. Roast for 8–10 minutes, or until just wilted.
Step 2Meanwhile, cook pasta in a large saucepan of boiling water following packet instructions, or until al dente. Drain well.
Step 3Heat the olive oil in a large non-stick frying pan over medium heat. Sauté leek for 5 minutes, or until softened. Add the garlic and cook for 30 seconds, or until fragrant. Add the drained lentils and baby spinach, and cook, stirring, for 2 minutes, or until the spinach is just wilted. Stir through the balsamic vinegar.
Step 4Toss pasta with the tomatoes and lentil mixture. Season with cracked black pepper and serve topped with crumbled ricotta.