Wash the brown lentils and let them soak with plenty of water overnight at room temperature. The next day, pour off the water so far that the lenses are no longer covered.
Cap the onions and garlic cloves at both ends, peel and cut into small pieces. Wash the small, green chilli, cut into thin slices, leave the grains in place, discard the stem. Only the leaves and the stem of the broccoli are used. Wash the leaves and after steaming use them whole for garnishing. Cut the stem approx. 2cm at the bottom. Peel the lower part and cut across into pieces approx. 6 mm wide.
Mix the ingredients to deglaze. Bring the water for the pasta to the boil and dissolve the chicken broth in it. Add the fusilli and cook al dente according to the instructions on the package. Add the broccoli pieces 5 minutes before the end and steam the broccoli leaves over the pasta in a sieve. Strain the pasta and keep the broth as well.
Fry the diced bacon in olive oil until it gets some color and smells. Add the remaining ingredients and fry for 1 minute. Deglaze with the appropriate, already mixed ingredients. Place in a casserole with a lid along with the lentils and spices. Let simmer for 20 minutes. If the lentils have significantly reduced the liquid in the casserole, then top up with the noodle broth.
Season to taste at the end. For alloying, heat the oil in a pan, add the flour and mix homogeneously with the oil. Fry, stirring, until light brown. Deglaze with the broth from the lentils and return to the lentils.
2 Prepare serving dishes. Place the fusilli in the middle. Remove the cinnamon sticks and bay leaves from the lentils and place on the fusilli. When garnishing, drizzle the tomatoes with a few drops of balsamic vinegar and olive oil. Finally, lightly salt and pepper. Serve the finished Primi Piatti warm and enjoy.