Lentil tapenade

1 Servings

Ingredients

QuantityIngredient
1cupLentils
cupChicken broth
2tablespoonsChopped garlic
2tablespoonsSun-dried tomatoes
1tablespoonAnchovy oil or olive oil
3tablespoonsDrained capers
½cupKalamata olives, pitted and chopped
2tablespoonsFresh lemon juice
Salt and freshly ground pepper
½cupFinely chopped parsley
Additional chopped parsley for garnish
1Thin lemon slice

Directions

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