Hearty Spaghetti with Lentils & Marinara Sauce

I am a retired photographer living in Maine next door to family and grand daughters. My hobby is cooking vegetarian and enjoy experimenting in "veganizing" meat dishes. I grow as much veges as I can.

subheading: Lentils:

½ cup dry lentils (French green lentils or regular brown lentils), or 1 ½ cups cooked lentils (leftover or from a can, rinsed and drained)

1 bay leaf

1 large garlic clove, peeled but left whole

¼ teaspoon salt

2 cups vegetable broth or water

subheading: Everything else:

2 cups marinara sauce

8 ounces whole-grain pasta (or 12 ounces, if you like your pasta less saucy than mine)

Optional garnishes: grated Parmesan or vegan Parmesan and/or chopped fresh basil

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