Nutrition Facts
Servings Per Recipe: 4
Serving Size: 1 serving
Amount Per Serving
Calories 227.6
Total Fat 6.4 g
Saturated Fat 0.8 g
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 4.2 g
Cholesterol 0.0 mg
Sodium 524.8 mg
Potassium 433.7 mg
Total Carbohydrate 35.5 g
Dietary Fiber 8.9 g
Sugars 2.1 g
Protein 10.5 g
Vitamin A 10.7 %
Vitamin B-12 0.0 %
Vitamin B-6 10.6 %
Vitamin C 20.8 %
Vitamin D 0.0 %
Vitamin E 10.4 %
Calcium 6.9 %
Copper 16.0 %
Folate 25.2 %
Iron 23.2 %
Magnesium 8.3 %
Manganese 20.8 %
Niacin 24.1 %
Pantothenic Acid 4.6 %
Phosphorus 11.9 %
Riboflavin 18.4 %
Selenium 4.3 %
Thiamin 16.5 %
Zinc 6.2 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Lentils Puttanesca

View the full Lentils Puttanesca Recipe & Instructions
Submitted by: STEPFANIER

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Lentils Puttanesca

57 calories of Lentils, (0.25 cup)

57 calories of Farro, Italian Pearled, 1/4 cup, 50 gms dry, 120gms cooked, (0.25 cup)

30 calories of Olive Oil, (0.25 tbsp)

27 calories of Black Olives, (4 jumbo)

26 calories of Apple Valley Wild Mushroom Medley, dried, (7 gram(s))

10 calories of Onions, raw, (0.25 medium (2-1/2" dia))

9 calories of Tomatoes, red, ripe, canned, whole, no salt added, (0.25 can)

6 calories of Tomato Paste, (0.03 cup)

3 calories of Garlic, (0.75 cloves)

1 calories of Capers, canned, (0.50 tbsp, drained)

Nutrition & Calorie Comments  

Not bad, nice for a fat meal when made ahead. Submitted by:

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Easy and a great alternative to animal protein. Submitted by:

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The nutritional information on this recipe is incorrect, since the instructions are for 1 cup of dried lentils but the nutritional info is based on 1 cup of COOKED lentils (Spark database only has info for cooked). If correctly use raw, dried lentil information, then 339.6 cals, 19.4g fibre / svg Submitted by:

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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. Submitted by:

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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. Submitted by:

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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! Submitted by:

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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 Submitted by:

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I see penne pasta in the picture; where is this mentioned in the recipe and what is the calorie count for it? Submitted by:

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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. Submitted by:

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our Costo does not carry Farro any that stuff and actually higher in fiber then Quinio Submitted by:

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