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1
Wash and drain the lentils, carefully picking through them to take out any pebbles.
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2
In a 3-quart saucepan, heat the 6 tablespoons oil until just smoking.
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3
Add the onions and sliced garlic.
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4
Cook until softened but not brown, about 6 to 8 minutes.
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5
Add the lentils and the hot chicken stock.
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6
Bring the liquid to a boil.
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7
Lower then heat and simmer for 25 to 30 minutes, keeping the level of the liquid just over the lentils by periodically adding more water.
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8
Add the pasta shells during the last 6 minutes of cooking.
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9
Season, to taste, with salt and pepper.
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10
In the meantime, preheat the grill or broiler.
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11
When the soup is ready to serve, grill or toast, slices of the bread until golden brown, about 2 minutes per side.
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12
Rub each slice with a cut garlic clove.
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13
Ladle the soup into warm bowls.
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14
Place a slice of garlic bread on top of each soup serving.
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15
Drizzle the bread and the soup with the chili oil and serve immediately.
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16
2 cloves garlic, sliced thin
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17
2 tablespoons chili flakes
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18
1/4 cup extra-virgin olive oil
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19
2 teaspoons salt
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20
1 teaspoon cracked black pepper
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21
In a small hot saute pan, add extra-virgin olive oil and garlic.
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22
Saute until golden and add chili flakes and salt and pepper.
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23
Cook for 2 minutes.
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24
Remove from the heat and let infuse.
