Lentil Tapenade

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From: EatingWell Magazine 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.

Ingredients 32 servings

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Original recipe yields 32 servings
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  • 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

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  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 information

  • Serving size: 1 tablespoon
  • Per serving: 30 calories; 1 g fat(0 g sat); 1 g fiber; 4 g carbohydrates; 2 g protein; 32 mcg folate; 0 mg cholesterol; 0 g sugars; 0 g added sugars; 4 IU vitamin A; 1 mg vitamin C; 4 mg calcium; 1 mg iron; 58 mg sodium; 67 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 1/2 starch

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