Lentil Soup with Sage and Chili Pepper

Directions

1. Coarsely chop one onion. Place in a large, heavy pot, sprinkle with a little salt, and cook, covered, over very low heat until tender, about 6-8 minutes. Add the minced garlic and stir.
2. Rinse the lentils in a colander. Add the lentils, tomatoes, sage, oregano, bay leaf, 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. Raise heat to medium, bring to a boil, reduce heat to low and simmer, partially covered, for one hour, or until very tender.
3. Season to taste with salt. Pour in the olive oil and vinegar just before serving.
4. To serve: Remove the bay leaf, oregano and sage leaves and discard. 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.