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Lentil Tapenade
1 cup dried brown lentils, rinsed
4 cloves garlic, crushed and peeled
3 tablespoons of black olive paste or oil-cured black olives, finely
chopped
2 tablespoons of capers, rinsed
4 anchovy fillets, rinsed and coarsely chopped or 1/2 teaspoon anchovy
paste
4 teaspoons of fresh lemon juice
1 tablespoon of extra-virgin olive oil
salt & freshly ground black pepper, to taste
1 tablespoon of 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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