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Tuesday, March 19, 2013

Lentils Puttanesca

Remember your new friend, farro?  We're going to use that lovely grain again today!


Lentils Puttanesca
(from Sparkpeople.com, but their site is so hard to search, I cannot give you a link to it.  Seriously, what is up with that?!)

1 c. farro
1 c. brown lentils
1 Tbsp. olive oil
1 onion, medium dice
3 cloves of garlic, minced
1 bell pepper, medium dice
1/2 tsp. red pepper flakes
2 Tbsp. tomato paste
1/2 c. dried mushrooms (I used fresh)
16 large olives
2 Tbsp. capers (I left this out)
1/2 lemon (also optional)
2 c. vegetable broth


In a large saucepan, saute the onion and garlic in the olive oil until the onion is translucent.  Add the pepper, and cook for a few more minutes over medium high heat.  Then add the lentils, farro, mushrooms, veggie broth, and tomato paste.  Cook until the lentils and farro are soft, about 20-30 minutes.  Mix in the sliced olives when it is mostly done cooking, and serve hot.  Add salt and pepper to taste.  You can also drizzle it with lemon juice and capers.


Here is my weekly menu:

March 17-23
Sunday: Salmon, Acorn Squash, Brown Rice
Monday: Summer Corn Chowder*
Tuesday: Pan Bagna and French Onion Soup
Wednesday: Butternut Squash Shepherd’s Pie
(based on this recipe, but really nothing like it; someday I'll post my version!)
Thursday: Black Bean Mole*, Yams, and Brown Rice
Friday: Pesto Ravioli and Kale Salad

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