Directions:
- Combine lentils and garlic in a large saucepan and cover with water. Bring to a boil, reduce heat to low and simmer, covered, until very tender, 30 to 35 minutes.
- Drain the lentils and garlic and transfer to a food processor.
- Add olive paste (or olives), capers, anchovies (or anchovy paste), lemon juice and oil; puree until smooth.
- Season with salt and pepper.
- Scrape into a bowl and stir in rosemary.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 93 Kcal (389 kJ) | ||
| Calories from fat | 23.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.66g | 4% | |
|---|---|---|---|
| Cholesterol | 0.15mg | 0% | |
| Sodium | 54.88mg | 2% | |
| Potassium | 193.05mg | 4% | |
| Total Carbs | 12.22g | 4% | |
| Sugars | 0.46g | 2% | |
| Dietary Fiber | 6.14g | 25% | |
| Protein | 5.2g | 10% | |
| Vitamin C | 2mg | 3% | |
| Iron | 1.6mg | 9% | |
| Calcium | 14.6mg | 1% | |
| Amount Per 100 g | |||
| Calories | 305.05 Kcal (1277 kJ) | ||
| Calories from fat | 78.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.71g | 4% | |
|---|---|---|---|
| Cholesterol | 0.49mg | 0% | |
| Sodium | 180.01mg | 2% | |
| Potassium | 633.18mg | 4% | |
| Total Carbs | 40.09g | 4% | |
| Sugars | 1.5g | 2% | |
| Dietary Fiber | 20.14g | 25% | |
| Protein | 17.05g | 10% | |
| Vitamin C | 6.7mg | 3% | |
| Iron | 5.3mg | 9% | |
| Calcium | 48mg | 1% | |
* 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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