Lentil Tapenade

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 10
• 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 1/2 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

Recipe

• 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.
• 4 season with salt and pepper.
• 5 scrape into a bowl and stir in rosemary.