Lentil Tapenade

http://www.eatingwell.com/recipes/lentil_tapenade.html

From EatingWell:  November 1997

Try spreading this tangy tapende on crostini or pipe into cherry tomatoes (after slicing off the stem ends and seeding them). For a great sandwich, fill a lettuce-lined pita pocket with tapenade and sliced hard-cooked eggs.

About 2 cups | Active Time: 10 minutes | Total Time: 45 minutes

Ingredients

• 1 cup dried brown lentils, rinsed
• 4 cloves garlic, 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 pepper, to taste
• 1 tablespoon chopped fresh rosemary

Preparation

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. 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.

Nutrition

Per tablespoon : 30 Calories; 1 g Fat; 0 g Sat; 0 g Mono; 0 mg Cholesterol; 4 g Carbohydrates; 2 g Protein; 1 g Fiber; 58 mg Sodium; 67 mg Potassium

Exchanges: 1/2 starch