Lentil Tapenade

November 1997

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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

Makes: About 2 cups

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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


  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.


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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