Friday, October 13, 2017

Mediterranean Lentil Tapenade

2 tbs olive oil
2 oz can anchovy fillets (packed in oil), drained
1 c black olives, sliced in half, lengthwise
2 cloves garlic
1/2 tsp jalapeno pepper, optional
3 cherry peppers
3 tbs capers
2 tbs red onion, chopped
2 pepperoncini peppers, stem removed
1/4 c chopped cilantro
1/4 c chopped parsley
1 tsp rosemary
1/2 c grape tomatoes
2 tbs lemon juice
1 tbs lemon zest
1/4 tsp coarse black pepper
1/4 tsp sea salt
2 cups cooked small (baby) lentils
1 loaf french bread, sliced and toasted

1.  In non stick skillet on med/high heat oil.  Add anchovy and saute until dissolved (approx. 2-3 mins).
2.  In medium size food processor add anchovies (with oil) and all other ingredients, except lentils and bread.  Pulse a few times into fine bits, but do not puree.  Add to medium size mixing bowl.
3.  Fold lentils into mix.  Serve on slices of toasted bread.

Note:  Recipe can be chilled or served immediately.  In small skillet heat oil on med/high heat.  Add anchovies to skillet.  Allow fillet to break down and dissolve.  (approx. 3-4 mins).  Stir

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