Lentil Tapenade Recipe #328839
Great for spreading on a crostini or in a sandwich with sliced hard-boiled eggs.
by *Nabiha*
45 min | 10 min prep
SERVES 10
- 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
- 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.
- Drain the lentils and garlic and transfer to a food processor.
- Add olive paste (or olives), capers, anchovies (or anchovy paste), lemon juice and oil; puree until smooth.
- Season with salt and pepper.
- Scrape into a bowl and stir in rosemary.
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5 stars