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

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.

Cooks Comments and Tips