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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This is a classic French spread of olives, capers and garlic that has been lightened up with lentils. Great flavor with fewer calories! I have tinkered with it a little to make it vegetarian, but put options for meat eaters. Adapted from the Great Good Food cookbook. Ingredients:
1 cup lentils |
2 1/2 cups vegetable broth or 2 1/2 cups chicken broth |
2 tablespoons garlic, chopped |
2 tablespoons sun-dried tomatoes packed in oil, drained, patted dry, slivered |
1 tablespoon extra virgin olive oil or 1 tablespoon anchovy oil |
3 tablespoons capers, drained |
1/2 cup kalamata olives, coarsely chopped (but kalamata is best!) or 1/2 cup black olives (but kalamata is best!) |
2 tablespoons fresh lemon juice |
salt and black pepper |
1/2 cup fresh italian parsley, finely chopped |
parsley, chopped (garnish) |
1 slice lemon (garnish) |
Directions:
1. Rinse lentils, drain.
2. 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.
3. 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.
4. 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!
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