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Lentil Tapenade

:  November 1997

Your rating: None Average: 3 (4 votes)

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.


Lentil Tapenade Recipe

Makes: About 2 cups

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | Gluten free |

View Our Nutrition Guidelines »

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

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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


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Recipe Categories

Style/Theme
Freezing instructions
Gifts
Make ahead instructions
Picnic
Entertaining, casual
Entertaining, formal
Health & Diet Considerations
Gluten free
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Heart healthy
Healthy weight
Ease of Preparation
Easy
Total Time
45 minutes or less
Type of Dish
Appetizer
Sauce/Condiment, savory
Snack
Servings
8 or more
Main Ingredient
Beans/Legumes
Meal/Course
Appetizers
Lunch
Dinner

Snack
Ethnic/Regional
Mediterranean
Season
Spring
Summer
Fall
Winter
Publication
November 1997
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