Prep 15 mins
Cook 45 mins
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.
- 236.59 ml lentils
- 591.47 ml vegetable broth or 591.47 ml chicken broth
- 29.58 ml garlic, chopped
- 29.58 ml sun-dried tomatoes packed in oil, drained, patted dry, slivered
- 14.79 ml extra virgin olive oil or 14.79 ml anchovy oil
- 44.37 ml capers, drained
- 118.29 ml kalamata olives, coarsely chopped (but Kalamata is best!) or 118.29 ml black olives (but Kalamata is best!)
- 29.58 ml fresh lemon juice
- salt and black pepper
- 118.29 ml fresh Italian parsley, finely chopped
- parsley, chopped (garnish)
- 1 slice lemon (garnish)
- 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!
I made this last night and was pretty impressed with the results. I didn't have sundried tomatoes, but I had anchovies (which I love!), so I swapped those instead. The result was nice and will be very tasty with some toast. Update: I had to remove a star from this (I'm so sorry) because the day-after taste of this tapenade was really really poor. I admit that this could have something to do with my decision to swap anchovies for sundried tomatoes...but I don't think this was the case. My husband's face when he tasted this kind of said it all. We had to toss it! Anyway, I will try this again but will try with tomatoes next time. Hopefully I'll be able to increase the number of stars. I really had high hopes for this recipe!!
I have just made this recipe for the cook a thon for Sharon 123 who is ill. I should have made this recipe long before now! First off, I'm geographically perfectly located for this one--I live in the south of France and we have east access to all the ingredients. In fact, I had everything to make it at home, including the tiny geen lentilles vertes de Puy, although I think you could use any sort of lentils. I even had the right kind of olives, and it would make a difference. I may have gone a little heavy handed on the sun dried tomatoes, mine were not oil packed, as I can taste that particular taste in the finished product, but it is wonderful, so no complaining here. I used veggie broth and almost didn't get to the second half of the recipe as the cooked little green lentils in the veggie broth with the sun dried tomatoes was so good alone, I could have stopped there and eaten just that. I will in the future use just that part of the recipe as a side dish. The only thing I wish I hadn't done was to toss the parsley into the food processor, as it didn't blend as well as I would have liked, but no matter. You should chop it first then put it in for sure. I was being lazy. This makes a huge amount of pretty icky colored but gorgeous tasting tapenade. We will have it on thin slices of French bread baked in the oven with a little olive oil, but then I'm going to have to start getting creative in order to use it all. I'm thinking on fish, on boiled potatoes, smeared on a chicken breast and baked, whisked into salad dressing... A really good, healthy and economical recipe that you won't regret trying. Would be great for a really big party, will serve a lot of people.