Lentil Tapenade

Serving Size : 32
Ingredients

for prepare Lentil Tapenade

:

Amount	Measure	Ingredient - Preparation Method
1	cup	dried brown lentils - rinsed
4	cloves	garlic - crushed and peeled
3	tablespoons	black olive paste
or oil-cured black olives finely chopped lentil tapenade
2	tablespoons	capers - rinsed
4		anchovy fillets - rinsed
and coarsely chopped or 1/2 teaspoon anchovy paste lentil tapenade
4	teaspoons	fresh lemon juice
1	tablespoon	extra-virgin olive oil
salt & freshly ground black pepper to taste lentil tapenade
1	tablespoon	chopped fresh rosemary

1. In a large saucepan, combine lentils and garlic and cover with water. Bring to a boil, reduce heat to low and simmer, covered, until very tender, 30 to 35 minutes. 2. Drain 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. (The tapenade will keep, covered, in the refrigerator for up to 4 days or in the freezer for up to 6 months.) MAKES ABOUT 2 CUPS. 25 calories per tablespoon; 1 gram protein; 1 gram fat (0.1 gram saturated fat); 3 grams carbohydrate; 50 mg sodium; 0 mg cholesterol; 1 gram fiber.

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