Lentil meatballs and spaghetti

Rinse the lentils under cold water and drain them.
In a medium-sized saucepan, combine the lentils and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 25-30 minutes or until the lentils are tender and most of the liquid is absorbed. Drain any excess liquid.
In a large skillet, heat some olive oil over medium heat. Add the chopped onion, garlic, carrot, celery, and red bell pepper. Sauté for about 5-7 minutes, or until the vegetables are softened.
Add the cooked lentils to the skillet and mix well. Stir in the dried oregano, basil, thyme, salt, and black pepper. Cook for an additional 2-3 minutes to blend the flavors.
Remove the skillet from heat and let the mixture cool for a few minutes.
Transfer the lentil mixture to a food processor. Add breadcrumbs and Parmesan cheese (if using). Pulse until the mixture comes together, but don't overprocess; you want some texture.
Shape the mixture into meatballs using your hands. You should get around 20-24 small meatballs.
Heat some olive oil in a large frying pan over medium heat. Fry the lentil meatballs until they are golden brown on all sides, turning them carefully. This should take about 5-7 minutes.

Warm up your favorite tomato sauce in a separate pan.
Plate the cooked spaghetti, top with the lentil meatballs, and pour the tomato sauce over them.
Garnish with additional grated Parmesan cheese and fresh basil if desired.
Enjoy your delicious lentil meatballs and spaghetti!