Lentil Tapenade

 

This is a fantastic side dish you can serve with any fish or meat.  You can also eat this by itself or on top of mixed greens, as a salad.  This recipe serves 4 people and is a little over 100 calories per serving.
This was a challenge for a competition for World Food Championships "at home challenge".  According to the rules I had to use the sponsor product, Great Value (Walmart).  

Ingredients:
1/2 cup baby lentils
2 anchovies 
1/8 tsp red pepper flakes 
2 cloves garlic, minced
1 TBS olive oil 
2 quartered artichoke hearts, chopped 
2 TBS capers 
1/3 cup black olives, sliced 
1/3 cup green olives 
2 cherry peppers, seeded, chopped 
3 pepperoncini, chopped 
2 TBS cilantro leaves, chopped
2 TBS basil leaves, chopped
1 lemon, juiced, and zested
1 TBS red wine vinegar 
1/8 tsp salt
1/8 tsp black pepper

Directions:
1.  Cook lentils in water in a small saucepan on med/high temperature for 30 mins, or until lentils are soft (not mushy).  Drain
2.  In a medium-size skillet add the anchovies.  Heat on medium temperature until anchovies fall apart, or melt.  Stir in red pepper flakes and garlic.  Saute for 3 mins.  Turn burner off.
3.  Add all other ingredients to the skillet.  Toss with the lentils.  

Serve warm or cold.  Serve as a side dish with any fish or meat, or top on your favorite greens.  

Total recipe serves 4 people (1/2 cup servings) with only approx. 145 calories per serving.