Soak the lentils in water for at least 6 hours, then boil them in salt water with onion and finely chopped carrot. Boil the shrimp separately in salted water, with bay leaves and whole garlic.
Drain the lentils and shrimp, then toss them into a saucepan with 2 tablespoons of olive oil. Season to taste with salt, pepper, and parsley.
Boil the Barilla Farfalle in salted water, drain, and mix into the sauce. Serve quickly and add pepper.