Put the lentils into a saucepan and cover with plenty of cold water. Cover the pan, and cook over a low heat for 11⁄2 hours or until soft. Add the crushed garlic, oil, tomatoes and parsley, and season with salt and black pepper. Continue cooking for a further 30 minutes. Cook the pasta in a large pan of slightly salted boiling water just until half-cooked and then drain and add to the lentils. Continue cooking until the pasta is al dente. Leave to stand for 5 minutes before serving.