Lentil Puttanesca – Lentils.org

Lentil Puttanesca

  By lentilsorg    ,

June 28, 2022

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  • Prep: 10 Minutes
  • Cook: 15 Minutes

  • 10 Minutes

    15 Minutes

    25 Minutes

  • Yields: 10
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Directions

  1. In a medium pot, cook pasta according to the package instructions in lightly salted water. Drain well and set aside.
  2. While pasta is cooking, place a large skillet over medium to high heat. Cook onion and garlic in oil until aromatic. Add anchovies and chili flakes and cook for approximately 2 minutes until chili becomes aromatic.
  3. Add tomatoes, lentils, stock, capers, and olives. Bring sauce to a boil, then reduce to a simmer Cook for 17 minutes. Add additional stock if sauce becomes too thick.
  4. Toss sauce with the drained pasta and garnish with fresh basil.

Ingredients

2 lb (1 kg) dry farfalle pasta

2 Tbsp (30 mL) extra virgin olive oil

1 cup (250 mL) red onion, minced

¼ cup (60 mL) garlic, minced

½ cup (125 mL) anchovy filets, minced

1 Tbsp (15 mL) chili flakes

2 quarts (2 L) crushed tomatoes, canned

1 lb (500 g) whole red lentils, uncooked

1 ½ quarts (1.5 L) vegetable stock

¼ cup (60 mL) capers

1 ½ cups (375 mL) kalamata olives, pitted and halved

½ cup (125 mL) fresh basil leaves, chiffonade

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Nutrition Facts

Serving Size2 1/4 cups (560 mL)
Calories560
Sodium1460 mg
Potassium829 mg
Protein22 g
Cholesterol10 mg
Sugar14 g
Total Fat12 g
Saturated Fat0.5 g
Total Carbohydrates93 g
Dietary Fiber8 g