Thick Lentil Soup with Tagliatelle

Pour the cold-water-rinsed lentils into a medium-sized pot (no need to soak beforehand). Cover with enough cold water to generously submerge them, then add the 2 bay leaves and whole garlic cloves. Season with salt and pepper to taste.

Cook the lentils for about 30 minutes, depending on their type, until tender. At the end of cooking, add the tagliatelle pasta and cook for a short time until the pasta is also done. Finally, drizzle with a little extra virgin olive oil. When serving, you can drizzle a little more oil on top in the plate.