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Recipe : ** Lentil Paste

Lentil Paste
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Course:
Appetizer

Practical information

  • Prep time
    15 min
  • Cooking
    45 min
  • Ready in
    1 h
  • Difficulty
    Very easy
  • Price
    Very friendly budget
  • Rate:
             

Categories

Budget:
friendly
Difficulty:
easy recipe
Category:
Vegetable recipes

Recipe's Ingredients

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  • 2 tablespoons chopped garlic
  • 2 tablespoons sun-dried tomatoes
  • 1 tablespoon anchovy oil or olive oil
  • 3 tablespoons drained capers
  • 2 tablespoons fresh lemon juice
  • salt and freshly ground pepper
  • additional chopped parsley for garnish
  • 1 thin lemon slice
  • 250 g lentils
  • 120 g finely chopped parsley
  • 120 g kalamata olives, pitted and chopped
  • 650 ml chicken broth

  • Recipe preparation steps

  • 1
    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.
  • 2
    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.
  • 3
    Add the oil, capers, chopped olives, lemon juice and salt and pepper to taste. Process until smooth.
  • 4
    Add the parsley and pulse several times to blend.
  • 5
    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.
  • Ready !



 

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