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Lentil Tapenade

Yields 1 1/2 cups
Time 2 hr 30 min
Spread this rich tapenade on garlic-rubbed pita chips or baguette slices.
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
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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.

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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  • 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
Shop with Prime

Exclusively for Prime members in select ZIP codes.