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Lentil Tapenade
From EatingWell.com
Try spreading this tangy tapende on crostini or pipe into cherry tomatoes (after slicing off the stem ends and seeding them). For a great sandwich, fill a lettuce-lined pita pocket with tapenade and sliced hard-cooked eggs.
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Nutritional Information
(per serving)
| Calories | 30 |
| Total Fat | 1g |
| Saturated Fat | -- |
| Cholesterol | -- |
| Sodium | 58mg |
| Total Carbohydrate | 4g |
| Dietary Fiber | 1g |
| Sugars | -- |
| Protein | 2g |
| Calcium | -- |
Illustration by Michael Toland
Yields: Makes about 2 cups
Total Time: 45 min
Prep Time: 10 min
Ingredients
| U.S. | Metric | Conversion chart |
- 1 cup(s) dried brown lentils, rinsed
- 4 clove(s) garlic, crushed and peeled
- 3 tablespoon(s) black olive paste or finely chopped oil-cured black olives
- 2 tablespoon(s) capers, rinsed
- 4 anchovy fillets, rinsed and coarsely chopped, or 1/2 teaspoon anchovy paste
- 4 teaspoon(s) lemon juice
- 1 tablespoon(s) extra-virgin olive oil
- Salt and freshly ground pepper to taste
- 1 tablespoon(s) chopped fresh rosemary
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.
Tips & Techniques
Carb Servings: 1/2 starch
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