Lentil Tapenade - alive magazine
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)…
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Ingredients
- 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
- pepper
- 1/2 cup (125 mL) parsley, chopped
- 2 Tbsp (30 mL) capers, drained
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