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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 227.6
  • Total Fat: 6.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 524.8 mg
  • Total Carbs: 35.5 g
  • Dietary Fiber: 8.9 g
  • Protein: 10.5 g

View full nutritional breakdown of Lentils Puttanesca calories by ingredient
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Lentils Puttanesca

Submitted by: STEPFANIER
Lentils Puttanesca

Introduction

Puttanesca is one of my favorite Italian sauces. This version turns ordinary dried brown lentils into real comfort food. Puttanesca is one of my favorite Italian sauces. This version turns ordinary dried brown lentils into real comfort food.
Number of Servings: 4

Ingredients

    1 cup brown lentils, rinsed
    1 cup pearled farro

    1 T olive oil
    1 onion, chopped
    3 garlic cloves, chopped
    1/2 t red pepper flakes
    2 T tomato paste
    1/2 cup dried mushrooms
    1 14.5-ounce can diced tomatoes
    16 black olives, pitted and chopped
    2 T capers, chopped
    1/2 lemon (optional)
    chopped parsley or basil for garnish

    salt and pepper to taste

Tips

Like this recipe? It's part of our first official e-book, "Easy Vegan Meals by SparkPeople: The No-Stress, No-Guilt Way to Reap The Benefits of a Plant-Based Diet". Click here to learn more, then download or preview a copy!

Use dried lentils in this recipe. If you only have canned, rinse them and skip the soaking steps. You would also omit the 2 cups of water if you use canned lentils.

Farro, also called emmer wheat, is a whole grain that resembles in appearance and taste a cross between barley and wheatberries. It is available in the whole grains aisle, and I buy it in bulk at Costco. No farro? Sub barley, wheat berries or save time and serve this over whole-wheat pasta.

If you're watching your sodium levels, you can cut down on the capers and olives, but that's what gives this dish its unique flavor.


Directions

Bring a kettle of water to a boil.

Place the lentils in heat-proof bowl. Pour boiling water over them, covering by one inch. Place a dinner plate over the bowl to cover and set aside. (You can do this in the morning to save time.)

Heat the oil over medium-high in a large sautepan. Add the onion, garlic and red pepper flakes and cook for five minutes, stirring often. Add the tomato paste and stir well to combine. Cook for two minutes, until tomato paste is fragrant and has darkened in color.

Drain and rinse the lentils, then add them to the pan, along with the mushrooms. Cook for one minute, stirring often. Add the tomatoes, plus two cups of water.
Lower heat to medium, cover the pan, and simmer for 20 minutes, stirring every five minutes. Add additional water if needed.
While the lentils are simmering, prepare the farro according to package directions.
Once the lentils are tender, remove from heat, season with black pepper and stir in the olives and capers, then squeeze in the lemon juice.
Serve immediately, over the cooked farro, and garnish with chopped fresh parsley or basil.

Serving Size: Makes four servings; 3/4 cup of cooked farro and 1 cup of lentils per serving






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Member Ratings For This Recipe


  • Very Good
    13 of 13 people found this review helpful
    I totally enjoyed this, my suggestion would be to use a very large skillet with high sides. I used my average large skillet and it was tight to say the least. It also took longer than 20 minutes to cook. Well worth it - had it Friday night and just ate some for lunch today - reheats nicely. - 3/19/12

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  • Very Good
    11 of 11 people found this review helpful
    The first time I made this, I subbed barley for the farro. It tasted fine, but the texture was weird and slimy. Second time, I used brown rice, and that version was delicious and not slimy at all. I'll definitely make it again that way. (Also, it makes amazing dip for tortilla chips.) - 4/22/12

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  • Good
    7 of 7 people found this review helpful
    i lke the recipe, but i used canned tomatoes (diced) rather than tomato paste to give it more of a saucy taste... - 7/8/12

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  • Incredible!
    7 of 7 people found this review helpful
    I had it with millet and it was absolutely wonderful and very filling - i could barely finish the whole serving! I may have doubled or even tripled the mushrooms though... knowing myself, i didn't bother to measure, just dumped the whole pack in... you can never have too many mushrooms! - 4/2/12

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  • Very Good
    7 of 7 people found this review helpful
    This was very good; I used fresh mushrooms and threw in 2 handfuls of fresh spinach near the end, other than that made it exactly. I had never eaten farro, it's chewy and good. Next time I'll try it over pasta, I think that'll be a good combo too. - 3/21/12

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  • 7 of 8 people found this review helpful
    This looks great, and I am a huge lentils fan. However, we have a member of our household who is gluten intolerant. Can quinoa be substituted for the farro? - 3/16/12

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  • Incredible!
    5 of 5 people found this review helpful
    Remarkable! Glad there are people out there who love to cook and mess around in the kitchen so the rest of us can just make it and enjoy! I actually forgot the capers and olives at the end and thought, "This needs salt!" But I added them and, no, it doesn't. I used quinoa linguine. Makes A LOT! - 7/28/12

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  • Incredible!
    3 of 3 people found this review helpful
    This recipe is so delicious! I love lentils and this another interesting blend of flavors. - 5/5/12

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  • Very Good
    3 of 3 people found this review helpful
    I like substituting vegetable stock for the water. - 5/5/12

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  • 3 of 5 people found this review helpful
    I would serve it over white rice to mke this dish gluten free for my dietary needs. - 4/22/12

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  • Incredible!
    2 of 2 people found this review helpful
    Nice! I omitted the capers. I thought the olives would make it salty enough. I only had 1/2 c of farro so I'll eat the rest with brown rice. - 2/3/13

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  • Very Good
    2 of 2 people found this review helpful
    I really enjoyed this. I'd never tried farro before, and I really liked the texture. It is, however, quite expensive!

    I made this with a serving of pasta as in the photo. It was delicious and perfect for a blustery winter day. - 1/2/13

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  • Very Good
    2 of 2 people found this review helpful
    UPDATE: I made this last night, but sub'd whole grain couscous 4 the farro, and canned mushrooms in place of dried. This was good, but not quite as flavorful as I expected. Will make again, with more spices and olives. Also tastes better today than last night - more time for flavors to meld? - 3/16/12

    Reply from STEPFANIER (3/16/12)
    Hi! I'm happy to answer your question. The lentils are dried, but you could use canned (rinse them and don't add any extra water to the sauce). Farro is a type of whole grain. It's also called emmer wheat. You can find it in the bulk foods bins or in the whole grains aisle, and I buy it at Costco.


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  • Incredible!
    1 of 1 people found this review helpful
    Really tasty, super easy, made a great number of servings! - 1/30/13

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  • Very Good
    1 of 1 people found this review helpful
    This was pretty good, but I had to double the cooking time. I used fresh mushrooms rather than dried, and canned fire roasted tomatoes. - 12/17/12

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  • Very Good
    1 of 1 people found this review helpful
    Tasty even by itself without the pasta or farro - 11/29/12

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  • 1 of 1 people found this review helpful
    Fire roasted tomatoes kick this great recipe up a notch! - 7/24/12

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  • 1 of 3 people found this review helpful
    Looks delicsous - 7/24/12

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  • Incredible!
    1 of 1 people found this review helpful
    this is one of my favorite meatless monday meals. Each time I tweak it with the different veggies that I add. This time I added some fresh spinach and peppers - 7/4/12

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  • 1 of 5 people found this review helpful
    Nutritional Info is misleading! The picture and the instructions indicate this dish is served over whole wheat pasta...but I don't see pasta in the ingredients. I'm still interested in trying the recipe though. - 4/30/12

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  • 1 of 1 people found this review helpful
    Natkita, I have the same questions, so I guess we both ask stupid questions - NOT SOooooo answers please? Anybody? - 3/16/12

    Reply from STEPFANIER (3/16/12)
    Not stupid questions at all! I'll edit the recipe to reflect your questions. Thanks!


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  • Good
    1 of 1 people found this review helpful
    Not a big lentil eater, but impressed by the recipe - 3/16/12

    Reply from STEPFANIER (3/16/12)
    Thanks! If you're a fish eater, you could swap in a can of good-quality tuna.


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  • I loved this!! I did use fresh sauteed mushrooms instead of the dried! I served it over whole wheat pasta and everyone wanted more! Thanks for the recipe! - 9/24/14

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  • I made and froze this for lunches, it's a keeper! Really great with the lentils, capers and olives, who could ask for more? (I did sub fresh mushrooms for dried though) - 4/12/13

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  • i thot it was pretty good for something different. i love lentils. daughter liked it, too. hubby not so much. i subbed whole wheat rigatoni for the farro. left out the olives & capers to cut down on sodium. i would fix it again. - 3/19/13

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  • 0 of 3 people found this review helpful
    Puttanesca?!? don't think so. Puttanesca has fish in it as a major ingredient, that is why it translates to "Whore's Lentils". there isn't any fish here at all. - 3/16/13

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  • 0 of 3 people found this review helpful
    I remember it from 'A series of unforunate events' -Puttanesca Sauce - 1/27/13

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  • 0 of 2 people found this review helpful
    big time farro and lentil eater! excited to make this! - 1/27/13

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  • I love the pasta, used to have it with ground hamburger. I use canned Italian tomatoes, and just love lentals and barley. I do use ground 99% fat turkey, but lessing on my meats. Will try this, it soulds yummy. Thands for sharing. JustMalinda - 7/24/12

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  • I really liked this, served over barley. Hubby thought it was a little lacking, so I'm going to try it again this week over whole wheat pasta instead. :) - 7/19/12

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  • i truly loved this dish the use of tomotoes and black olives and rhw beans .. blend .. - 5/25/12

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  • 0 of 1 people found this review helpful
    Where can you buy farro? I have never heard of it until now.
    - 5/22/12

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  • 0 of 2 people found this review helpful
    I see penne pasta in the picture; where is this mentioned in the recipe and what is the calorie count for it? - 5/5/12

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  • 0 of 1 people found this review helpful
    I will definitely be trying this, though not the completely vegan version. I do enjoy anchovies in my puttanesca for flavor. But I never would have thought to use this sauce with lentils. I can't - 5/5/12

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  • 0 of 1 people found this review helpful
    I have baby green and baby red lentils in time. May I substitute those. Also what I have to soak those? - 5/5/12

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  • Made this last yesterday, used whole grain penne since that's the only way I could get my family to eat it. The only other swap was using fresh baby bella mushrooms for the dried. I didn't really like the way they looked when I saw them at the store. Turned out well, lots leftover, will make again. - 4/30/12

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  • Looks great and the kids and I love lentils and tomatoS! - 4/22/12

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  • More tomato-saucy than I think of puttanesca as being, but good. I used a preserved lemon. - 4/9/12

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  • Was good. Subbed pearled barley for the farro - 3/27/12

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  • really good and colourful. - 3/20/12

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  • I am wondering if I could use fresh Mushrooms instead of the dry ones? Also what on earth is a caper? Please let me know, as this looks soooo good! :D - 3/18/12

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  • I've never cooked lentils this way. Innovative and interesting--I'll try it this week. - 3/18/12

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  • 0 of 1 people found this review helpful
    I never heard of puttanesca with mushrooms. Sorry, but in original recipe you add anchovies. And the combo lentilles, farro and pasta is too heavy, in my opinion. I would choose only pasta, or only farro. Farro is used here in Italy like rice (in cold salads, or prepared similar to risotto). - 3/18/12

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  • Farro can also be found at Whole Foods in the bulk session for those unable to find it at Costco or the local grocer. - 3/18/12

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  • Just a question regarding the picture for this recipe. It looks as if there is quite a bit of penne rigate in the bowl, although none is mentioned in the recipe. Is the picture from a different version of Puttanesca? - 3/18/12

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  • I love using lentils and usually do a curry, vegetable, and lentil combo. This looks delicious. I have some bulgar on hand. I wonder how it would be with that? I can't wait to try it and will report back. Thanks for the recipe! - 3/16/12

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  • We had this for supper to-nite--easy to make---good! - 3/16/12

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  • We loved this!!! - 3/16/12

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  • What can be substituted for the mushrooms? Zucchini perhaps? Nobody likes mushrooms at our house.... - 3/16/12

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  • our Costo does not carry Farro any more....love that stuff and actually higher in fiber then Quinio - 3/16/12

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  • Fine, but better with fresh tomatoes. - 3/16/12

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