LENTIL TAPENADE

Lentil Tapenade image

This is a classic French spread of olives, capers and garlic that has been lightened up with lentils. Great flavor with fewer calories! I have tinkered with it a little to make it vegetarian, but put options for meat eaters. Adapted from the Great Good Food cookbook.

Provided by Sharon123

Categories Spreads

Time 1h

Yield 1 quart

Number Of Ingredients 12

Ingredients

1 cup lentils
2 1/2 cups vegetable broth or 2 1/2 cups chicken broth
2 tablespoons garlic, chopped
2 tablespoons sun-dried tomatoes packed in oil, drained, patted dry, slivered
1 tablespoon extra virgin olive oil or 1 tablespoon anchovy oil
3 tablespoons capers, drained
1/2 cup kalamata olives, coarsely chopped (but Kalamata is best!) or 1/2 cup black olives (but Kalamata is best!)
2 tablespoons fresh lemon juice
salt and black pepper
1/2 cup fresh Italian parsley, finely chopped
parsley, chopped (garnish)
1 slice lemon (garnish)

Steps:

Rinse lentils, drain.
In a large saucepan, combine lentils, broth, garlic, and tomatoes over medium heat. Simmer 30-45 minutes, or until lentils are cooked. Set aside to cool.
Place all ingredients from saucepan in a food processor, and process for 30 seconds, scraping down the sides a couple times. Add the oil, capers, chopped olives, lemon juice, salt and pepper to taste. Process until smooth, scraping down several more times. Add the 1/2 cup parsley and pulse 2 or 3 times to blend.
Move the tapenade to a serving dish. Garnish with lemon slices, and parsley around the lemon. Serve with toasted French bread, pita bread, or chips. Enjoy!

Nutrition Facts : Calories 505.8, Fat 24, SaturatedFat 3.3, Sodium 1319.5, Carbohydrate 58.6, Fiber 21, Sugar 5, Protein 21.9

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