Lentil Tapenade

Try spreading this tangy tapenade 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.

EatingWell Test Kitchen
Source: EatingWell Magazine, November 1997

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Recipe Summary test

total:
45 mins
Servings:
32

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • 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.

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  • 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 Facts

Serving Size:
1 tablespoon
Per Serving:
30 calories; protein 1.8g; carbohydrates 3.9g; dietary fiber 1.4g; sugars 0.3g; fat 0.9g; saturated fat 0.2g; cholesterol 0.4mg; vitamin a iu 4.2IU; vitamin c 0.7mg; folate 31.7mcg; calcium 4.5mg; iron 0.6mg; magnesium 6.6mg; potassium 66.9mg; sodium 58.2mg.
Exchanges:

1/2 starch
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