Puy lentils with caponata

Name: Puy lentils with caponata
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: Serves 6
Cuisine: Italy
Ingredients: 300 g (10½ oz) puy lentils or tiny blue-green lentils; 750 ml (26 fl oz/3 cups) good-quality vegetable stock; 1 red capsicum (pepper), seeds and membranes discarded, coarsely chopped; 1 red onion, cut into thin wedges; 40 g (1½ oz ¼ cup) pitted Kalamata olives, coarsely chopped (optional); small handful basil leaves; 2 tablespoons olive oil; 1 lemon; 3 celery stalks, coarsely chopped; 1 medium eggplant (aubergine), coarsely chopped into 2 cm (¾ inch) chunks; 400 g (14 oz) tin diced tomatoes; 2 tablespoons white wine vinegar; 1 teaspoon sugar; 2 garlic cloves, crushed or finely chopped; 50 g (1¾ oz/¼ cup) pine nuts; 45 g (1½ oz/¼ cup) capers, rinsed, drained and coarsely chopped

Preparation info

Serves
6

Difficulty
Easy
Ready in
7 hr

Appears in

Slow Cooker Vegetarian

By Katy Holder

Published 2018

About

Caponata is a Sicilian dish packed full of healthy vegetables. We’ve teamed it with filling puy lentils and a twist of lemon.

Ingredients

1 lemon
300 g (10½ oz) puy lentils or tiny blue-green lentils

Europe
Italy
Main course
Sicily
Mediterranean
Gluten-free
Vegan

Method

Using a vegetable peeler, peel a wide strip of zest from the lemon. Reserve remaining lemon.

Pick through the lentils to remove any small stones that might still be present. Rinse under running water until the water runs clear.

Put the lentils and lemon peel in a slow cooker with the remaining ingredients, season with freshly ground black pepper, but don’t add salt at this stage