Lentil Tapenade
If you have approximately 45 minutes to spend in the kitchen, Lentil Tapenade might be an excellent gluten free, dairy free, and pescatarian recipe to try. This recipe makes 8 servings with 111 calories, 7g of protein, and 3g of fat each. For 36 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. It is brought to you by Eating Well. 15 people were impressed by this recipe. It works well as a side dish. If you have anchovy, garlic, Salt & Pepper, and a few other ingredients on hand, you can make it. Taking all factors into account, this recipe earns a spoonacular score of 82%, which is outstanding. Try Plumcot, Orange & Lentil Salad… & Fave Five Friday: Lovely Lentil Dishes, Tapenade, and Tapenade for similar recipes.
Servings: 8
Preparation duration: 10 minutes
Cooking duration: 35 minutes
Ingredients:
4 anchovy fillets, rinsed and coarsely chopped, or 1/2 teaspoon anchovy paste
2 tablespoons capers, rinsed
1 cup dried brown lentils, rinsed
1 tablespoon chopped fresh rosemary
4 cloves garlic, crushed and peeled
4 teaspoons lemon juice
3 tablespoons black olive paste, or finely chopped oil-cured black olives
1 tablespoon extra-virgin olive oil
Salt & freshly ground pepper, to taste
Equipment:
sauce pan
food processor
bowl
Cooking instruction summary:
Combine lentils and garlic in a large saucepan and cover with water. Bring to a boil, reduce heat to low and simmer, covered, until very tender, 30 to 35 minutes.Drain the lentils and garlic and transfer to a food processor. Add olive paste (or olives), capers, anchovies (or anchovy paste), lemon juice and oil; puree until smooth. Season with salt and pepper. Scrape into a bowl and stir in rosemary.
Step by step:
1. Combine lentils and garlic in a large saucepan and cover with water. Bring to a boil, reduce heat to low and simmer, covered, until very tender, 30 to 35 minutes.
2. Drain the lentils and garlic and transfer to a food processor.
3. Add olive paste (or olives), capers, anchovies (or anchovy paste), lemon juice and oil; puree until smooth. Season with salt and pepper.
4. Scrape into a bowl and stir in rosemary.
Nutrition Information:
covered percent of daily need
