Thick lentil soup with wide tagliatelle noodles

Pour the lentils, rinsed with cold water, into a medium-sized pot; no need to soak them beforehand. Cover with cold water, add 2 bay leaves, whole garlic cloves, salt, pepper, and cook until tender, according to the lentil variety and your preference, for approximately 30 minutes.

Towards the end of cooking, add the noodles, cook briefly, and drizzle with olive oil. Drizzle more oil over the soup in the bowl.