Step 1

1 Pour the lentils into a large, heavy pot or Dutch oven and add the water (to cover); bring to a boil over high heat, then reduce the heat to medium-low, cover, and cook for 10 minutes

Step 2

2 Uncover; stir in the garlic, chile de arbol pieces and the oil, then cover and cook for 5 minutes

Step 3

3 Stir in the salt and the pasta, cover and cook until al dente, stirring regularly to keep the pasta from sticking and adjusting the heat as needed to maintain a simmer with minimal bubbling

Step 4

4 Depending on the pasta variety, the cooking time may take about 5 minutes longer than indicated on the package, so begin tasting the pasta once the suggested cooking time has elapsed

Step 5

5 Continue tasting every minute or two until the pasta is cooked through but still firm

Step 6

6 The resulting dish should resemble a thick soup; if the mixture seems too dry, add a little water to reach the desired texture, keeping in mind the pasta will continue to absorb liquid as it cools

Step 7

7 Once the pasta is done, add the thyme

Step 8

8 Taste and add more salt, as needed

Step 9

9 Cover and let the mixture sit for 2 to 3 minutes, then uncover and drizzle with a little more oil just before serving, if desired