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Nutritional Info
  • 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

View full nutritional breakdown of MAKEOVER: Lentils Puttanesca (by MRSKATEDUVALL) calories by ingredient
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MAKEOVER: Lentils Puttanesca (by MRSKATEDUVALL)


View the original recipe for Lentils Puttanesca


Puttanesca 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
Number of Servings: 4


    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.


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, 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

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