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 |
recipe Lentil Tapenade
1. In a large saucepan, combine lentils and garlic and cover with
Lentil Tapenade
water. Bring to a boil, reduce heat to low and simmer, covered,
healthy low fat tartar sauce recipes
until very tender, 30 to 35 minutes. 2. Drain lentils and garlic and transfer to a food processor. Add olive
low fat cookie recipe
paste (or olives), capers, anchovies (or anchovy paste), lemon juice and oil; puree until smooth. Season with
recipe for low fat italian dressing
salt and pepper. Scrape into a bowl and stir in rosemary. (The tapenade will keep, covered, in the refrigerator
low sugar low fat recipes
for up to 4 days or in the freezer for up to 6 months.) MAKES ABOUT
low sugar low fat recipes
2 CUPS. 25 calories per tablespoon; 1 gram protein; 1 gram fat (0.1
low fat hummus recipe
gram saturated fat); 3 grams carbohydrate; 50 mg sodium; 0 mg cholesterol; 1
low fat dessert recipes
gram fiber.
..:: 