Cook bacon until crisp, remove. Combine onions, celery, carrots, garlic in heavy pot. Stir onver medium high 2 minutes. Reduce heat to medium low, cover and cook until vegetables are tender, about 7 minutes. Uncover; add 8 cups broth, lentils, thyme, bay leaf and bring to a boil. Add cooked bacon bits, spaghetti sauce. Reduce heat and simmer uncovered until lentils are tender, stirring occasionally, about 45 minutes. Discard thyme and bay leaf. Ladle soup into bowls. Sprinkle with parsley and green onions.