Crispy Lentil Rotini

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Self Magazine

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Ingredients

3 tablespoons olive oil, divided

1 box (16 oz) rotini pasta

1 cup beluga lentils (found at Whole Foods Market)

4 1/2 cups free-range chicken broth, divided

6 cloves garlic, sliced

1/8 teaspoon garam masala

2 tablespoons salted butter

1 shallot, sliced

1/2 cup fresh Italian parsley, roughly chopped

Juice of 1 lemon

1/2 tablespoon white truffle oil

1 cup shredded Parmesan

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