Lentil Tapenade

Lentil Tapenade

Yields 1 1/2 cups

Spread this rich tapenade on garlic-rubbed pita chips or baguette slices.

  • 1 cup cooked lentils, drained; reserve liquid
  • 1/3 cup green olives, pitted
  • 2 tablespoons canned tuna
  • 4 cloves garlic
  • 2 tablespoons capers, drained
  • 1 teaspoon Dijon mustard
  • 1 lemon, Grated zest of
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons reserved liquid (from cooking lentils)
  • Salt and freshly ground black pepper, to taste
  • Extra olive oil, for storing
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In the bowl of a food processor, blend together lentils, olives, tuna and garlic until smooth. With an on-off motion blend capers, mustard, lemon zest, lemon juice, salt and pepper. While the motor is running, slowly add reserved liquid and olive oil. Pack into a crock and pour extra olive oil on top. Cover and refrigerate for a few hours or overnight to allow the flavors to meld.

Nutritional Info: 
Per Serving:190 calories (100 from fat), 11g total fat, 1.5g saturated fat, 5mg cholesterol, 380mg sodium, 16g carbohydrate (6g dietary fiber, 1g sugar), 8g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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