Lentil Tapenade

Recipe by Sharon123

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.

Top Review by E-Eva

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!!

Ingredients Nutrition


  1. Rinse lentils, drain.
  2. 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.
  3. 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.
  4. 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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