1-Step 1: Heat 1 tablespoon olive oil in a large pot over medium heat and sauté 1 small-sized onion for about 5 minutes.

2-Step 2: Add 2 garlic cloves (minced), 8 cherry tomatoes (cut into halves), and bay leaves (one or two, if using), and cook for another minute.

3-Step 3: Stir in 1 ¼ cup rinsed dried brown or green lentils, 1/4 teaspoon ground cumin, 1 tablespoon tomato paste, 1/8 teaspoon black pepper, and 5 cups vegetable or chicken broth.

4-Step 4: Increase heat to bring to a simmer, then cover and reduce heat to medium-low; cook for 20-25 minutes or until the lentils are soft.

5-Step 5: Taste and adjust seasoning as needed, such as adding salt to taste.

6-Step 6: Add 1 ¼ cup short pasta shapes and cook gently over medium heat until al dente, stirring frequently. Add more broth or water if the mixture becomes too thick.

7-Step 7: Serve with a drizzle of olive oil, freshly ground black pepper, and optional toppings such as chopped parsley, chili flakes, or grated parmesan cheese.