Lentil Tapenade

Name: Lentil Tapenade
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)

12 ingredients

4 steps

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!