Lentil Tapenade Recipe

Name: Lentil Tapenade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup lentils; 2 1/2 cups vegetable broth or 2 1/2 cups chicken broth; 2 tablespoons garlic, chopped; 2 tablespoons sun-dried tomatoes packed in oil, drained, patted dry, slivered; 1 tablespoon extra virgin olive oil or 1 tablespoon anchovy oil; 3 tablespoons capers, drained; 1/2 cup kalamata olives, coarsely chopped (but Kalamata is best!) or 1/2 cup black olives (but Kalamata is best!); 2 tablespoons fresh lemon juice; salt and black pepper; 1/2 cup fresh Italian parsley, finely chopped; parsley, chopped (garnish); 1 slice lemon (garnish)

Servings: persons

1 cup lentils
2 1/2 cups vegetable broth or 2 1/2 cups chicken broth
2 tablespoons garlic, chopped
2 tablespoons sun-dried tomatoes packed in oil, drained, patted dry, slivered
1 tablespoon extra virgin olive oil or 1 tablespoon anchovy oil
3 tablespoons capers, drained
1/2 cup kalamata olives, coarsely chopped (but Kalamata is best!) or 1/2 cup black olives (but Kalamata is best!)
2 tablespoons fresh lemon juice
salt and black pepper
1/2 cup fresh Italian parsley, finely chopped
parsley, chopped (garnish)
1 slice lemon (garnish)

1
Rinse lentils, drain.
2
In a large saucepan, combine lentils, broth, garlic, and tomatoes over medium heat. Simmer 30-45 minutes, or until lentils are cooked. Set aside to cool.
3
Place all ingredients from saucepan in a food processor, and process for 30 seconds, scraping down the sides a couple times. Add the oil, capers, chopped olives, lemon juice, salt and pepper to taste. Process until smooth, scraping down several more times. Add the 1/2 cup parsley and pulse 2 or 3 times to blend.
4
Move the tapenade to a serving dish. Garnish with lemon slices, and parsley around the lemon. Serve with toasted French bread, pita bread, or chips. Enjoy!

364

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup lentils, 2 1/2 cups vegetable broth or 2 1/2 cups chicken broth, 2 tablespoons garlic, chopped, 2 tablespoons sun-dried tomatoes packed in oil, drained, patted dry, slivered, and more.

Yes, Lentil Tapenade falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lentil Tapenade

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