Sagne e Lenticchie Pasta and Lentils

Ingredients

• For the soup:
• 1 pound brown lentils (preferably tiny and Italian), picked over and rinsed well
• 1 bay leaf
• at least 1 1/2 teaspoons salt
• 3 tablespoons extra-virgin olive oil
• 1 white onion, finely chopped
• 2 cloves garlic, chopped
• 2 cups tomato purée
• 1 small piece dried chile
• Before serving:
• 8 ounces pasta, preferably noodle-shaped, maltagliati, or sagnette
• 2 tablespoons best-quality extra-virgin olive oil, for finishing

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