Lentil Stew with Capers
Rinse the cabbage, trim and cut into strips.
Peel the carrots and onions and cut into thin strips.
Peel the garlic and chop finely.
Rinse the lentils thoroughly in a colander.
Drain the sun-dried tomatoes and chop.
Sauté the carrots in hot oil, then add the onion, garlic, lentils and savoy cabbage. Cook together for 2-3 minutes, then pour in the vegetable stock. Add the tomatoes, cover and continue to simmer over low heat for about 8-10 minutes. The vegetables should be cooked through but still have some bite (al dente). Finally, season with vinegar, salt and cayenne pepper. Serve garnished with capers.