Lentil Tapenade
Yields 1 1/2 cups
Time 2 hr 30 min
Spread this rich tapenade on garlic-rubbed pita chips or baguette slices.
Special Diets:
Ingredients
- 1/2 cup cooked lentils, rinsed
- 1/3 cup green olives, pitted
- 2 tablespoons canned tuna
- 4 cloves garlic
- 2 tablespoons capers, drained
- 1 teaspoon Dijon mustard
- Zest of 1 lemon
- 2 tablespoons extra-virgin olive oil
- Fine sea salt, to taste
- Ground black pepper, to taste
Method
Combine lentils, garlic and 1 1/2 cups water in a medium pot over medium heat.
Bring to a boil, then reduce to a simmer and cook, covered, until lentils are tender, about 15 minutes.
Drain, reserving cooking liquid separately.
In the bowl of a food processor, blend together lentils, garlic, olives and tuna until smooth, adding reserved cooking liquid 1 tablespoon at a time, if the mixture is too thick.
With an on-off motion blend capers, mustard, lemon zest, salt and pepper.
While the motor is running, slowly add olive oil.
Cover and refrigerate for at least 2 hours or up to 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 carbohydrates (6g dietary fiber, 1g sugar), 8g protein.
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.
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Ingredients
- 1/2 cup cooked lentils, rinsed
- 1/3 cup green olives, pitted
- 2 tablespoons canned tuna
- 4 cloves garlic
- 2 tablespoons capers, drained
- 1 teaspoon Dijon mustard
- Zest of 1 lemon
- 2 tablespoons extra-virgin olive oil
- Fine sea salt, to taste
- Ground black pepper, to taste