In a large pot over medium-high heat, cook the lentils in the 10 cups of water with 1/2 teaspoon salt for 30 minutes until just cooked. Drain, and set aside. 

While the lentils are cooking, throw the fresh tomatoes, sun-dried tomatoes, maple syrup, and 1/2 teaspoon of the salt and the black pepper into the blender, and blast on high for 30 to 60 seconds until well combined. Set aside. 

In a large pot over medium-high heat, warm the oil, and sauté the onion, garlic, basil, oregano, and red pepper flakes with 1/4 teaspoon of the salt for about 5 minutes until soft and translucent. Add in the carrots and celery, and sauté for a further 5 minutes, until just softened. Add the zucchini, broccoli, blended tomato mixture, broth, and 1/2 teaspoon of salt, and bring to a boil. Reduce the heat to medium, add in the cooked lentils, and simmer for 10 to 15 minutes, just until the vegetables are cooked through. You may need to add more broth.

Once the broth has been absorbed, stir in the parsley, and set aside. 

Cook the pasta according to the instructions on the packet until al dente, and drain. 

Toss the sauce through the pasta, season with the remaining 1/4 teaspoon of salt. Add fresh lemon juice to taste, and then season with salt and pepper to taste.