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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>



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Contributor: Eating Well, November 1997

Yield: 32 servings

Preparation Time: 0:00




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