To prepare the broth: wash and clean the celery, carrot and onion, put them in a saucepan with the water and boil them for roughly 20 minutes. Clean and finely chop the onion, sauté it in a deep, heavy-bottom pan with2 tablespoons of olive oil. Dice the squash and tip it into the pan, then the lentils, previously clean and washed. Add the Freshly Squeezed Tomato Juice, 800 ml of vegetable broth (filtered through a sieve) and the sage and laurel leaves, coarsely broken up by hand. Season with salt and cook for roughly 20-25 minutes. If you see that it dries out too much, add some more broth. Taste to see if it is cooked and, when it meets your taste, break up the fettucine, add them to the pan and cook for 10-12 minutes. Serve the fettucine hot, but first make sure you “finish them off” with a good drizzle of olive oil and, if you like, a grating of mature pecorino cheese.