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