Recipe - Lentil Tapenade

1 cup Lentils
2 One half cup Chicken broth
2 tablespoon Chopped garlic
2 tablespoon Sundried tomatoes
1 tablespoon Anchovy oil or olive oil
3 tablespoon Drained capers
One half cup Kalamata olives, pitted and
chopped
2 tablespoon Fresh lemon juice
Salt and freshly ground
pepper
One half cup Finely chopped parsley
Additional chopped parsley
for garnish
1 Thin lemon slice

Drain and rinse lentils.

In a large saucepan over medium heat, combine the lentils, broth, garlic
and tomatoes. Simmer until the lentils are cooked, 30 to 45 minutes. Set
aside to cool.

Place all the ingredients from the saucepan in a food processor and process
for 30 seconds, scraping down the sides of the bowl several times. Add the
oil, capers, chopped olives, lemon juice and salt and pepper to taste.
Process until smooth. Add the One half cup parsley and pulse several times to
blend.

Transfer the tapenade to a serving dish. Garnish with a lemon slice and
parsley around the lemon. Serve with toasted French bread slices, fresh
pita bread or pita chips.
Serving Ideas: Yield: 1 quart

Nutr. Links: 0 0 3505 0 986 2478 4282 0 0 1036 0 0

Per serving: 1181 Calories; 31g Fat (23% calories from fat); 91g Protein;
146g Carbohydrate; 6mg Cholesterol; 5084mg Sodium

Posted to EATL Digest 10 Dec 96

Recipe by: Great Good Food/Julee Rosso

From: "McNamara, Kelly" kmcnamara@LIGGETT.COM

Date: Wed, 11 Dec 1996 12:32:30 0500