Lentil Tapenade - cooking recipe

Ingredients
    1 cup lentils
    2 1/2 cups vegetable broth or 2 1/2 cups chicken broth
    2 tablespoons garlic, chopped
    2 tablespoons sun-dried tomatoes packed in oil, drained, patted dry, slivered
    1 tablespoon extra virgin olive oil or 1 tablespoon anchovy oil
    3 tablespoons capers, drained
    1/2 cup kalamata olives, coarsely chopped (but Kalamata is best!) or 1/2 cup black olives (but Kalamata is best!)
    2 tablespoons fresh lemon juice
    salt and black pepper
    1/2 cup fresh Italian parsley, finely chopped
    parsley, chopped (garnish)
    1 slice lemon (garnish)
Preparation
    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!

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