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.

Makes about 2 cups

ACTIVE TIME: 10 minutes

TOTAL TIME: 45 minutes

EASE OF PREPARATION: Easy

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

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: Per tablespoon: 30 calories; 1 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 4 g carbohydrate; 2 g protein; 1 g fiber; 58 mg sodium; 67 mg potassium.
0 Carbohydrate Servings

I served this as a sandwich on a wrap. Since I didn't have any unpitted olives and was too lazy to make them, I used some feta cheese for the salty element. Quick and easy light lunch.

Gretchen