Sauté the onions, garlic and chilli, deglaze with the broth and then boil down for 10 minutes. Add the cream and lentils and cook for another 15 minutes.
Put on the pasta. Cut the Parma ham into fine strips, grate the Parmesan and chop the parsley. Season the sauce with salt, pepper, sugar and lemon juice and stir in the parsley. To serve, pour Parma ham and Parmesan over the farfalle with red lentils.
and it tastes best with Farfalle, I`ve tried all the pasta!