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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 10 |
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Great for spreading on a crostini or in a sandwich with sliced hard-boiled eggs. Ingredients:
1 cup dried brown lentils, rinsed |
4 garlic cloves, crushed and peeled |
3 tablespoons black olive paste or 3 tablespoons finely chopped oil-cured black olives |
2 tablespoons capers, rinsed |
4 anchovy fillets, rinsed and coarsely chopped or 1/2 teaspoon anchovy paste |
4 teaspoons lemon juice |
1 tablespoon extra virgin olive oil |
salt & freshly ground black pepper, to taste |
1 tablespoon chopped fresh rosemary |
Directions:
1. 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.
2. Drain the lentils and garlic and transfer to a food processor.
3. Add olive paste (or olives), capers, anchovies (or anchovy paste), lemon juice and oil; puree until smooth.
4. Season with salt and pepper.
5. Scrape into a bowl and stir in rosemary.
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