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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!