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Lentil Tapenade | Low Fat Recipes » Low Fat Appetizers & Dips

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,
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until very tender, 30 to 35 minutes. 2. Drain lentils and garlic and transfer to a food processor. Add olive
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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
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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.






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    Views: 2144 | Author: Shad0w | 14 August 2009 | Comments (0)


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