• Remove the stems from the mushrooms; finely chop the caps.
• Peel and finely chop enough shallots to measure ½ cup.
• Scrub or peel the carrots and trim off the ends; cut the carrots into quarters lengthwise, then crosswise into ¼-inch pieces.
• Trim the ends from the celery; cut the celery in half lengthwise, then crosswise into ¼-inch pieces.
• Rinse the black lentils.
• Finely chop, press, or grate enough garlic to measure 1½ teaspoons.

In a large sauce pot over high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the mushrooms, season with salt and pepper, and cook, stirring occasionally, until lightly browned, 3 to 4 minutes. Add the shallots, carrots, celery, lentils, and garlic and cook, stirring occasionally, until the vegetables start to soften, 3 to 4 minutes.
Add the vegetable broth, tomatoes, tomato paste, and as many chile flakes as you like. Bring to a boil, reduce to a simmer, cover, and cook, stirring occasionally, until the lentils are tender, 20 to 22 minutes. Remove from the heat, cover, and keep warm.
While the sauce cooks, prepare the fusilli.

Fill another large sauce pot with generously salted water and bring to a boil. Add the fusilli and cook until just tender, 8 to 10 minutes. Drain and set aside.
While the fusilli cooks, prepare the salad.

• Trim the root end from the romaine heart.
• Coarsely tear the romaine leaves.
• Strip the parsley leaves from the stems; coarsely chop the leaves. Set aside half for garnish.

In a large bowl, toss together the romaine, half the parsley, and as much house dressing as you like (set aside the remaining dressing for serving). Season to taste with salt and pepper.

• Set aside half the Pecorino for garnish.

Add the fusilli to the pot with the sauce. Add 1 tablespoon oil and half the Pecorino and stir to combine. Season to taste with salt and pepper.

Transfer the pasta to individual plates. Garnish with the remaining parsley and Pecorino. Serve the romaine salad and the remaining dressing on the side.