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

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
Vegan
Mediterranean
Gluten-free
Sicily

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