Lentil Caponata – Lentils.org

Lentil Caponata

  By lentilsorg      

April 28, 2017

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Lentils add a hearty main-event element to this traditional Sicilian veggie dish of eggplant and tomatoes. Great served hot or cold, as a main or an appetizer, this dish is perfect for your next picnic or dinner party.

  • Prep: 10 Minutes
  • Cook: 35 Minutes

  • 10 Minutes

    35 Minutes

    45 Minutes

  • Yields: 4
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Directions

  1. Heat a large pot on medium-high heat and add the oil and eggplant. Cook, stirring often for 7-10 minutes or until the eggplant is tender. Season generously with salt and pepper. Remove from the pot using a slotted spoon and reserve in a side bowl.
  2. There should be some oil left over in the pan, if not, add a small splash. Add onion and continue to cook until golden. Stir in tomatoes and celery and cook until tomatoes begin to break down, approximately 5 minutes.
  3. Stir in sautéed eggplant, vinegar, garlic, lentils, cranberries, and capers. Stir in 1/ 4 cup (60 mL) of water. Reduce heat to a simmer, place a lid on top of the pot and continue to cook for 12-15 minutes or until all of the vegetables are tender.
  4. Season to taste with salt and pepper. Portion into serving bowls and garnish with basil, seeds or pine nuts, and cheese. Serve hot or cold, with a slice of your favourite toasted bread, crostini, pita, or alongside cooked pasta.

Quick tip: For a smokey effect, try BBQing the eggplant. Simply slice length-wise into 1 cm thick pieces, drizzle with oil and BBQ until tender with some charring. Chop into cubes and continue along with Step 3.

Ingredients

1/2 cup (60 mL) olive oil

1 lb (500 g) eggplant, small cubed

1 cup (250 mL) finely chopped onion

1 1/2 cups (375 mL) diced tomatoes

1 cup (250 mL) chopped celery

2 Tbsp (30 mL) red wine vinegar

2 garlic cloves, chopped

1 cup (250 mL) cooked green lentils

1/3 cup (75 mL) dried cranberries

2 tsp (10 mL) capers

as needed, salt and pepper

3 Tbsp (45 mL) chopped fresh basil

1/2 cup (125 mL) toasted pumpkin seeds or pine nuts

3 Tbsp (45 mL) grated Asiago cheese

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Nutrition Facts

Serving Size1 1/2 cups (375 mL)
Calories370
Sodium430 mg
Potassium712 mg
Protein13 g
Cholesterol5 mg
Sugar10 g
Total Fat24 g
Saturated Fat4.5 g
Total Carbohydrates29 g
Dietary Fiber10 g