Place the lentils
in a large pot, add the bay leaves, and water to cover and rise 2 inches above the solids. Bring to a boil, reduce to a simmer
, and cook about 40 minutes.
In a heavy-bottomed skillet, heat the oil over medium-high heat. Add the onion
and cook over medium heat for 5 minutes, until it softens and begins to color. Add the bay leaf, thyme, rosemary, garlic, salt, and tomatoes. Stir the tomatoes
and break them up with a wooden spoon and cook until the tomatoes are cooked and dark rust in color. Add 2 dried chiles and stir.
Add the lentils to the tomato mixture and add lentil water, to cover the ingredients by 1 inch. Add the noodles to the pot, and cook, covered, until the pasta
is tender. Season with salt and pepper, remove the herb sprigs and garlic cloves
and serve, divided evenly among 6 warmed pasta bowls.