In a large pot, bring 6 cups water to a boil with 1 tbsp olive oil and a pinch of salt; cook pasta as directed on package; drain; set aside. In a bowl, soak lentils in room temperature water for 10 minutes. Using pasta pot, bring 4 cups broth to a boil. Drain lentils; add to broth, cover, and reduce heat; simmer 5 minutes; drain. In a large sauce pan, heat remaining 2 tbsp olive oil over medium heat. Cook garlic until brown, 40 seconds. Add remaining 1/2 cup broth and garam masala; bring to a boil. Reduce heat to medium-low; add butter; heat until melted, 30-40 seconds. Add lentils; cook until lentils fully absorb broth, 3-5 minutes. Add shallot and pasta; cook over medium-high heat until lentils and pasta are slightly crispy, 6-8 minutes. Stir in parsley, juice and truffle oil; season with salt and pepper. Divide among 6 bowls and top with parmesan.
Serving
Suggestions
492 cals, 17 g fat (6g saturated), 65 g carbs, 4 g fiber, 18 g protein
Originally Submitted
10/29/2012
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