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.
Nutrition per serving may change if servings are adjusted.
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 ½ teaspoon anchovy paste
4 teaspoons lemon juice
1 tablespoon extra-virgin olive oil
Salt & freshly ground 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.