Hearty Spaghetti with Lentils & Marinara Sauce

Ingredients (8)

• 1/2 cup dry lentils (French green lentils or regular brown lentils), or 1 1/2 cups cooked lentils (leftover or from a can, rinsed and drained)
• 1 bay leaf
• 1 large garlic clove, peeled but left whole
• 1/4 teaspoon salt
• 2 cups vegetable broth or water
• 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