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