- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 238.1
- Total Fat: 6.5 g
- Cholesterol: 0.0 mg
- Sodium: 503.0 mg
- Total Carbs: 38.6 g
- Dietary Fiber: 10.0 g
- Protein: 10.6 g
MAKEOVER: Lentils Puttanesca (by MRSKATEDUVALL)Submitted by: MRSKATEDUVALL
View the original recipe for Lentils Puttanesca
IntroductionPuttanesca is one of my favorite Italian sauces. This vegan version turns ordinary dried brown lentils into real comfort food. I added some eggplant Puttanesca is one of my favorite Italian sauces. This vegan version turns ordinary dried brown lentils into real comfort food. I added some eggplant
1 cup brown lentils, rinsed
whole wheat pasta
1 T olive oil
1 onion, chopped
3 garlic cloves, chopped
1/2 t red pepper flakes
2 T tomato paste
1/2 cup fresh mushrooms
1 14.5-ounce can diced tomatoes
16 black olives, pitted and chopped
eggplants, 1 c chopped
2 T capers, chopped
1/2 lemon (optional)
chopped parsley or basil for garnish
salt and pepper to taste
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.
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, eggplant. 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 pasta 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 pasta, and garnish with chopped fresh parsley or basil.
Serving Size: Makes four servings; 3/4 cup of cooked pasta and 1 cup of lentils per serving