This is a classic French spread of olives, capers and garlic that has been lightened up with lentils. Great flavor with fewer calories! I have tinkered with it a little to make it vegetarian. Adapted from the Great Good Food cookbook.
- 1 cup lentils
- 2 1/2 cups vegetable broth
- 2 tablespoons garlic, chopped
- 2 tablespoons sun-dried tomatoes packed in oil, drained, patted dry, slivered
- 1 tablespoon extra virgin olive oil
- 3 tablespoons capers, drained
- 1/2 cup kalamata olive, coarsely chopped (but Kalamata is best!) or 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)
Rinse lentils, drain.
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.
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.
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!