Lentil Tapenade
- Reviews 2
Ready In: 1 hr
Yields: 1 quart
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
- Rinse lentils, drain.
- 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.
- 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.
- 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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