Lentils Puttanesca
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 cup brown lentils, rinsed1 cup pearled farro 1 T olive oil 1 onion, chopped3 garlic cloves, chopped 1/2 t red pepper flakes2 T tomato paste1/2 cup dried mushrooms1 14.5-ounce can diced tomatoes16 black olives, pitted and chopped2 T capers, chopped 1/2 lemon (optional)chopped parsley or basil for garnish salt and pepper to taste
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
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
Nutritional Info 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
Member Reviews
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CALIDREAMER76
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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CAVEDUELLER
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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A_YELLOWPENGUIN
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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CD12792351
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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NATKITA
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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DANSMOMTPM2
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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LIONSPAW2001
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.