Lentil Tapenade

Ingredients

• 1 cup dried brown lentils, rinsed
• 4 garlic cloves, crushed and peeled
• 3 tablespoons black olive paste or finely chopped oil-cured black olives
• 2 tablespoons capers, rinsed
• 4 anchovy fillets, rinsed and coarsely chopped or 1/2 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. 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. 2

   Drain the lentils and garlic and transfer to a food processor.

3. 3

   Add olive paste (or olives), capers, anchovies (or anchovy paste), lemon juice and oil; puree until smooth.

4. 4

   Season with salt and pepper.

5. 5

   Scrape into a bowl and stir in rosemary.