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Low Fat Lentil Tapenade Recipe
Ingredients
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
Method
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.
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.
Calories per tablespoon; 1 gram protein; 1 gram fat 0 gram saturated fat; 3 grams carbohydrate; 50 mg sodium; 0 mg cholesterol; 1 gram fiber
