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Lentil Tapenade Categories: appetizers, beans & legumes 1 cup dried brown lentils; rinsed 4 cloves garlic; crushed and peeled 3 tablespoons black olive paste - or oil-cured black olives; finely chopped 2 tablespoons capers; rinsed 4 anchovy fillets; rinsed --and coarsely chopped --or 1/2 teaspoon anchovy paste 4 teaspoons fresh lemon juice 1 tablespoon extra-virgin olive oil salt & freshly ground black pepper; to taste 1 tablespoon chopped fresh rosemary 1. In a large saucepan, combine lentils and garlic and cover with water. Bring to a boil, reduce heat to low and simmer, covered, until very tender, 30 to 35 minutes. 2. Drain lentils and garlic and transfer to a food processor. Add olive paste (or olives), capers, anchovies (or anchovy paste), lemon juice and oil; puree until smooth. Season with salt and pepper. Scrape into a bowl and stir in rosemary. (The tapenade will keep, covered, in the refrigerator for up to 4 days or in the freezer for up to 6 months.) MAKES ABOUT 2 CUPS. 25 calories per tablespoon; 1 gram protein; 1 gram fat (0.1 gram saturated fat); 3 grams carbohydrate; 50 mg sodium; 0 mg cholesterol; 1 gram fiber. Busted by Gail Shermeyer <4paws@netrax.net> - - - - - - - - - - - - - - - - - - Contributor: Eating Well, November 1997 Yield: 32 servings Preparation Time: 0:00 |
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