Sauce: Place lentils and 2 cups water in a saucepan. Bring to a boil and cook 20-30 minutes, or until lentils are tender. Drain and set aside. Heat oil in a large pot; add onion and sauté until soft. Add garlic, carrots, mushrooms, and zucchini; sauté until zucchini starts to soften. Add walnuts, lentils, tomatoes, basil, oregano, ½ cup water and salt. Simmer, covered, for 15-20 minutes. Serve over pasta, topped with grated Parmesan.

Pasta: While sauce is simmering, bring a pot of water to a boil. Add noodles and cook until al dente. Drain and rinse. Serve with Bolognese Sauce.

Green Beans: Trim ends off 2 cups green beans and cut into desired lengths. Simmer 5-10 minutes in lightly salted water, until desired finish is reached.

Garlic Bread: Slice 4 pieces off crusty loaf. Brush with olive oil, sprinkle with garlic salt and broil until browned.

Tonight: Soak 1¼ cups dry garbanzo beans in enough cold water to cover beans and give them room to expand. Allow to soak overnight.

On the morning of Day 2: Drain and rinse beans. Cover with fresh water, add ¾ tsp salt and bring to a boil. Cover and simmer 60-90 minutes or until tender.

Divide beans: 1¼ cups for Day 2 and 2¼ cups for Day 4.