How many servings does this recipe make?

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

What ingredients do I need for Lentil Tapenade?

You need 9 ingredients. The key ingredients include: 1 cup dried brown lentils, rinsed, 4 garlic cloves, crushed and peeled, 3 tablespoons black olive paste or 3 tablespoons finely chopped oil-cured black olives, 2 tablespoons capers, rinsed, and more.

Is Lentil Tapenade suitable as vegetarian?

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

How do I store leftover Lentil Tapenade?

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

Lentil Tapenade Recipe

Name: Lentil Tapenade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dried brown lentils, rinsed; 4 garlic cloves, crushed and peeled; 3 tablespoons black olive paste or 3 tablespoons finely chopped oil-cured black olives; 2 tablespoons capers, rinsed; 4 anchovy fillets, rinsed and coarsely chopped or ½ teaspoon anchovy paste; 4 teaspoons lemon juice; 1 tablespoon extra virgin olive oil; salt & freshly ground black pepper, to taste; 1 tablespoon chopped fresh rosemary

Try this homemade Lentil Tapenade recipe the whole family will love. Made with brown lentils, garlic, black olive paste and capers. Easy step-by-step in…

This Lentil Tapenade relies on simple, everyday ingredients such as dried brown lentils, rinsed, capers, rinsed, lemon juice and extra virgin olive oil. It comes together quickly and makes 4 servings, at about 344 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Vegetarian

Servings: persons

1 cup dried brown lentils, rinsed
4 garlic cloves, crushed and peeled
3 tablespoons black olive paste or 3 tablespoons finely chopped oil-cured black olives
2 tablespoons capers, rinsed
4 anchovy fillets, rinsed and coarsely chopped or ½ teaspoon anchovy paste
4 teaspoons lemon juice
1 tablespoon extra virgin olive oil
salt & freshly ground black pepper, to taste
1 tablespoon chopped fresh rosemary

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
344 kcal
Category
Vegetarian

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