Lentil Tapenade

*Nabiha*'s Note:

Great for spreading on a crostini or in a sandwich with sliced hard-boiled eggs.

• Total Time: 45 mins
• Prep Time: 10 mins
• Cook Time: 35 mins

Ingredients:

Servings: 10

• 1 cup dried brown lentils , rinsed
• 4 garlic cloves , crushed and peeled
• 3 tablespoons black olive paste or 3 tablespoons finely chopped oil-cured black olives
• 2 tablespoons capers , rinsed
• 4 anchovy fillets, rinsed and coarsely chopped or ½ teaspoon anchovy paste
• 4 teaspoons lemon juice
• 1 tablespoon extra virgin olive oil
• salt & freshly ground black pepper , to taste
• 1 tablespoon chopped fresh rosemary

Directions:

1. Combine lentils and garlic in a large saucepan and cover with water. Bring to a boil, reduce heat to low and simmer, covered, until very tender, 30 to 35 minutes.
2. Drain the lentils and garlic and transfer to a food processor.
3. Add olive paste (or olives), capers, anchovies (or anchovy paste), lemon juice and oil; puree until smooth.
4. Season with salt and pepper.
5. Scrape into a bowl and stir in rosemary.

Reviews

[Chef MB]

Was going to add this recipe, glad to find it already here! Delicious and easy. I've taken it to several parties, and it's a lovely change from cheese/dairy based dips. Tons of flavor. I sometimes sub a different herb for the rosemary, which I'm not always fond of.