Lentil Tapenade

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This is a classic french spread of olives, capers and garlic that has been lightened up with lentils. great flavor with fewer calories! I have tinkered with it a little to make it vegetarian, but put options for meat eaters. Adapted from the great good food cookbook.

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Steps

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Rinse lentils , drain.

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In a large saucepan , combine lentils , broth , garlic , and tomatoes over medium heat.

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Simmer 30-45 minutes , or until lentils are cooked.

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Set aside to cool.

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Place all ingredients from saucepan in a food processor , and process for 30 seconds , scraping down the sides a couple times.

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Add the oil , capers , chopped olives , lemon juice , salt and pepper to taste.

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Process until smooth , scraping down several more times.

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Add the 1 / 2 cup parsley and pulse 2 or 3 times to blend.

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Move the tapenade to a serving dish.

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Garnish with lemon slices , and parsley around the lemon.

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Serve with toasted french bread , pita bread , or chips.

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Enjoy !.

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Ingredients

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lentils, vegetable broth, garlic, sun-dried tomatoes packed in oil, extra virgin olive oil, capers, kalamata olives, fresh lemon juice, salt and black pepper, fresh italian parsley, parsley, lemon