Soak the lentils in plenty of water overnight. Bring the water to the boil, dissolve the chicken stock in it and cook the fusilli for 7 minutes until al dente. Take the fusilli out of the broth with the slotted spoon and have both ready.
Wash a carrot, cut off both ends, peel and slice across into approx. 3 mm thick slices. Halve large slices crosswise. Wash the potatoes, peel them, cut them in half lengthways, cut the halves lengthways and thirds across.
Put the potatoes in the broth and cook. After 5 minutes add the carrots, lentils and all the spices, mix well and simmer until the lentils are cooked through (maximum 12 minutes). Add the fusilli and let it warm up well. In the meantime, chop up the basil leaves.
Spread the mixture on the serving bowls, garnish, serve warm and enjoy