This easy and nutritious Slow Cooker Puy Lentils with Caponata is a hearty, flavorful meal perfect for any time of the week. Packed with tender lentils, Mediterranean vegetables, and capers, it’s a simple, satisfying dish. Customize with olives or extra herbs for added flavor and flexibility.

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Recipe Ingredients

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

To serve:

• 50 g (1¾ oz/¼ cup) pine nuts
• Small handful of basil leaves
• 40 g (1½ oz/¼ cup) pitted Kalamata olives, coarsely chopped (optional)

How To Make Slow Cooker Puy Lentils With Caponata

1. Prepare the lemon and lentils: Using a vegetable peeler, peel a wide strip of zest from the lemon. Reserve the remaining lemon for later use. Pick through the lentils to remove any small stones and rinse them under running water until the water runs clear.
2. Slow cook the lentils: Place the lentils and lemon peel into a slow cooker along with the olive oil, vegetable stock, red onion, celery, red capsicum, eggplant, diced tomatoes, sugar, white wine vinegar, and garlic. Season with freshly ground black pepper (do not add salt at this stage, as it may toughen the lentils). Cook for 6-7 hours on low or 3-4 hours on high.
3. Toast the pine nuts: While the lentils are cooking, heat a small frying pan over medium heat. Add the pine nuts and toast them, tossing regularly for 3-4 minutes until golden. Set aside to cool.
4. Final seasoning and serve: Once the lentils are cooked, season the mixture with sea salt to taste. Serve the lentils topped with toasted pine nuts, basil leaves, and olives (if using). Accompany with lemon wedges for squeezing over.

Recipe Tips

• Rinse the lentils well: Always rinse your lentils under cold water to remove any dust or debris before cooking.
• Don’t add salt too early: Add salt only after cooking, as it can toughen the lentils if added too soon.
• Use fresh stock: Opt for good-quality vegetable stock for the best flavor. Homemade stock or a low-sodium version works best.
• Toast the pine nuts carefully: Toast the pine nuts over medium heat and keep an eye on them to avoid burning. They should be golden, not dark brown.
• Adjust seasoning before serving: Taste the lentils before serving and adjust the seasoning with salt, pepper, or extra vinegar for a balanced flavor.

Recipe FAQs and Variations

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• Slow Cooker Pumpkin And Cherry Tomato Risotto
• Slow Cooker Pulled Pork Pittas
• Slow Cooker Potato, White Cheese And Prosciutto Gratin