This is a classic French spread of olives, capers and garlic that has been lightened up with lentils. Great flavor with fewer calories! I have tinkered with it a little to make it vegetarian, but put options for meat eaters. Adapted from the Great Good Food cookbook.
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Units: US | Metric
- 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)
- 1Rinse lentils, drain.
- 2In 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.
- 3Place 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.
- 4Move 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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Nutritional Facts for Lentil Tapenade
Serving Size: 1 (410 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 505.7
- Calories from Fat 216
- Total Fat 24.0 g
- Saturated Fat 3.3 g
- Cholesterol 0.0 mg
- Sodium 1319.5 mg
- Total Carbohydrate 58.6 g
- Dietary Fiber 21.0 g
- Sugars 5.0 g
- Protein 21.8 g
The following items or measurements are not included: