Lentil Tapenade

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• 1 cup lentils
• 2 1/2 cups vegetable broth or 2 1/2 cups chicken broth
• 2 tablespoons garlic, chopped
• 2 tablespoons sun-dried tomatoes packed in oil, drained, patted dry, slivered
• 1 tablespoon extra virgin olive oil or 1 tablespoon anchovy oil
• 3 tablespoons capers, drained
• 1/2 cup kalamata olives, coarsely chopped (but kalamata is best!) or 1/2 cup black olives (but kalamata is best!)
• 2 tablespoons fresh lemon juice
• salt and black pepper
• 1/2 cup fresh italian parsley, finely chopped
• parsley, chopped (garnish)
• 1 slice lemon (garnish)

Recipe

• 1 rinse lentils, drain.
• 2 in a large saucepan, combine lentils, broth, garlic, and tomatoes over medium heat. simmer 30-45 minutes, or until lentils are cooked. set aside to cool.
• 3 place all ingredients from saucepan in a food processor, and process for 30 seconds, scraping down the sides a couple times. add the oil, capers, chopped olives, lemon juice, salt and pepper to taste. process until smooth, scraping down several more times. add the 1/2 cup parsley and pulse 2 or 3 times to blend.
• 4 move the tapenade to a serving dish. garnish with lemon slices, and parsley around the lemon. serve with toasted french bread, pita bread, or chips. enjoy!