Spaghetti

1 small onion, chopped
2 cloves garlic, minced
1/2 stalk celery, finely chopped
1/4 green bell pepper, chopped
1/2 carrot, grated
1 small zucchini, grated
olive oil
2 cups beef broth (vegetable or imitation beef broth for vegans)
3/4 c. dry brown lentils
Italian seasoning
1 bottle spaghetti sauce

Saute onion, garlic, celery, pepper, carrot, and zucchini in olive oil until onion and garlic are tender. Add beef broth, lentils, and italian seasoning and simmer until lentils are tender. Watch the pot and don't let it boil dry, add more water or broth if necessary. Drain additional liquid when lentils are tender. Add the bottle of spaghetti sauce and serve over pasta.