Lentil and courgette caponata

This makes a hearty, comforting and zingy midweek meal. Caponata is the best dish for balancing sweet, sour and salty. If you want a more substantial meal, add the sauce into pasta with half a cup of

Great

% Daily Values based on a 2,000 calorie diet

Step 1

heat the oil in a saucepan over a medium-high heat. add the courgettes and cook for about 8 minutes until golden and soft, then remove from the pan.

Step 2

add the shallots, celery and garlic to the pan with a little more oil and cook for 5-6 minutes until translucent and soft.

Step 3

stir in the lentils and the vinegar, then the tomatoes, stock, zucchinis, olives and capers and bring to the boil.

Step 4

once boil, reduce the heat and simmer for 30 minutes until the lentils are soft and the sauce has been reduced.

Step 5

stir in the parsley and half the basil and season with salt and black pepper. serve with a little drizzle of extra-virgin olive oil, the remaining basil leaves and some bread.

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