Lentil soup with sage and chile pepper recipe

Ingredients

• 2 large red onions
• 2 large red onions
• 2 medium garlic cloves, minced
• 1 pound small brown lentils
• ½ cup chopped or pureed tomatoes
• 4 fresh sage leaves
• 2 sprigs dried oregano
• 2 bay leaves
• 1 fresh or dried chile pepper, such as bird’s eye, Medusa, Fresno, de árbol, or cayenne
• ½ cup Greek extra virgin olive oil, plus more for serving
• ¼ cup red wine vinegar, plus more for serving

1. Coarsely chop 1 onion. Place in a large, heavy pot, sprinkle with a little salt, and cook, covered, over very low heat until tender, 6 to 8 minutes. Add the minced garlic and stir.
2. Rinse the lentils in a colander. Add the lentils, tomatoes, sage, oregano, bay leaves, and chile pepper to the pot, and toss all together for a few minutes over low heat. Pour in enough water to cover the contents of the pot by 3 inches (7.5 cm). Increase the heat to medium, bring to a boil, reduce the heat to low and simmer, partially covered, until very tender, about 1 hour.
3. Season to taste with salt. Pour in the olive oil and vinegar just before serving.
To Serve
4. Discard the bay, oregano, and sage leaves. Slice the remaining onion. Sprinkle a few onion slices over the top of each soup portion. Drizzle in additional olive oil and vinegar if desired.