Directions:
- Rinse lentils, drain.
- In a large saucepan, combine lentils, broth, garlic, and tomatoes over medium heat. Simmer 30-45 minutes, or until lentils are cooked. Set aside to cool.
- Place all ingredients from saucepan in a food processor, and process for 30 seconds, scraping down the sides a couple times. Add the oil, capers, chopped olives, lemon juice, salt and pepper to taste. Process until smooth, scraping down several more times. Add the 1/2 cup parsley and pulse 2 or 3 times to blend.
- Move the tapenade to a serving dish. Garnish with lemon slices, and parsley around the lemon. Serve with toasted French bread, pita bread, or chips. Enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 190.26 Kcal (797 kJ) | ||
| Calories from fat | 56.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.33g | 10% | |
|---|---|---|---|
| Cholesterol | 0.77mg | 0% | |
| Sodium | 618.11mg | 26% | |
| Potassium | 421.26mg | 9% | |
| Total Carbs | 25.84g | 9% | |
| Sugars | 2.41g | 10% | |
| Dietary Fiber | 8.78g | 35% | |
| Protein | 8.24g | 16% | |
| Vitamin C | 15.3mg | 26% | |
| Iron | 3.1mg | 17% | |
| Calcium | 37.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 136.51 Kcal (572 kJ) | ||
| Calories from fat | 40.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.54g | 10% | |
|---|---|---|---|
| Cholesterol | 0.55mg | 0% | |
| Sodium | 443.5mg | 26% | |
| Potassium | 302.25mg | 9% | |
| Total Carbs | 18.54g | 9% | |
| Sugars | 1.73g | 10% | |
| Dietary Fiber | 6.3g | 35% | |
| Protein | 5.91g | 16% | |
| Vitamin C | 11mg | 26% | |
| Iron | 2.3mg | 17% | |
| Calcium | 26.8mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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