Yield: 1 Servings
|2½ cup||Chicken broth|
|2 tablespoons||Chopped garlic|
|2 tablespoons||Sun-dried tomatoes|
|1 tablespoon||Anchovy oil or olive oil|
|3 tablespoons||Drained capers|
|½ cup||Kalamata olives, pitted and chopped|
|2 tablespoons||Fresh lemon juice|
|\N \N||Salt and freshly ground pepper|
|½ cup||Finely chopped parsley|
|\N \N||Additional chopped parsley for garnish|
|1 \N||Thin lemon slice|
Drain and rinse lentils.
In a large saucepan over medium heat, combine the lentils, broth, garlic and tomatoes. Simmer until the lentils are cooked, 30 to 45 minutes. Set aside to cool.
Place all the ingredients from the saucepan in a food processor and process for 30 seconds, scraping down the sides of the bowl several times. Add the oil, capers, chopped olives, lemon juice and salt and pepper to taste.
Process until smooth. Add the ½ cup parsley and pulse several times to blend.
Transfer the tapenade to a serving dish. Garnish with a lemon slice and parsley around the lemon. Serve with toasted French bread slices, fresh pita bread or pita chips.
Serving Ideas: Yield: 1 quart
Nutr. Links: 0 0 3505 0 986 2478 4282 0 0 1036 0 0 Per serving: 1181 Calories; 31g Fat (23% calories from fat); 91g Protein; 146g Carbohydrate; 6mg Cholesterol; 5084mg Sodium Posted to EAT-L Digest 10 Dec 96 Recipe by: Great Good Food/Julee Rosso From: "McNamara, Kelly" <kmcnamara@...> Date: Wed, 11 Dec 1996 12:32:30 -0500