In a large pot, combine the lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes until lentils are tender.

In a separate pot, cook the pasta according to package instructions until al dente. Drain and set aside.

In a skillet, heat a tablespoon of oil over medium heat. Add the onion, garlic, carrot, and celery. Sauté for 5-7 minutes until softened.

Add the canned tomatoes, tomato paste, oregano, basil, salt, and pepper to the skillet. Stir well and let simmer for 10 minutes.

Combine the cooked lentils and pasta with the sauce in the skillet. Stir to coat everything evenly and heat through for another 5 minutes.

Serve hot, garnished with fresh parsley.