Lentil Tapenade
This is a wonderful nutrient-dense spread for sandwiches and crackers or a dip for crudités Leftover tapenade can be frozen for future use.
2/3 cup (160 mL) beluga or brown/green lentils
3/4 cup (180 mL) chopped kalamata olives
2 Tbsp (30 mL) extra-virgin olive oil
2 cloves garlic, chopped
Zest of 1 lemon
Juice of 1/2 lemon, about 1 Tbsp (15 mL)
Salt and pepper to taste
1/2 cup (125 mL) parsley, chopped
2 Tbsp (30 mL) capers, drained
In medium saucepan, combine lentils and 2 1/2 cups (625 mL) water. Bring to a boil, reduce heat, and simmer until tender, about 25 minutes.
In food processor add cooked and drained lentils, olives, olive oil, garlic, lemon zest, lemon juice, salt, and pepper. Process until smooth.
Taste the pur'ee and add more olives if you prefer a stronger olive flavour. Add parsley and capers, and pulse a few times until combined.
Makes 12 servings.
Each serving contains: 80 calories; 3 g protein; 5 g total fat (1 g sat. fat, 0 g trans fat); 8 g carbohydrates; 4 g fibre; 262 mg sodium
source: "Load Up on Lentils", alive #336, October 2010
Lentil Tapenade
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
