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Lentil Tapenade
From: Sharon

This is a classic French spread of olives, capers and garlic that has been lightened up with lentils. Great flavor with fewer calories! I have tinkered with it a little to make it vegetarian. Adapted from the Great Good Food cookbook.

1 quart

  • 1 cup lentils
  • 2 1/2 cups vegetable broth
  • 2 tablespoons garlic, chopped
  • 2 tablespoons sun-dried tomatoes packed in oil, drained, patted dry, slivered
  • 1 tablespoon extra virgin olive oil
  • 3 tablespoons capers, drained
  • 1/2 cup kalamata olive, coarsely chopped (but Kalamata is best!) or black olives (but Kalamata is best!)
  • 2 tablespoons fresh lemon juice
  • salt and black pepper
  • 1/2 cup fresh Italian parsley, finely chopped
  • parsley, chopped (garnish)
  • 1 slice lemon (garnish)

Rinse lentils, drain.

In a large saucepan, combine lentils, broth, garlic, and tomatoes over medium heat.

Simmer 30-45 minutes, or until lentils are cooked. Set aside to cool.

Place all ingredients from saucepan in a food processor, and process for 30 seconds, scraping down the sides a couple times. Add the oil, capers, chopped olives, lemon juice, salt and pepper to taste.

Process until smooth, scraping down several more times. Add the 1/2 cup parsley and pulse 2 or 3 times to blend.

Move the tapenade to a serving dish. Garnish with lemon slices, and parsley around the lemon. Serve with toasted French bread, pita bread, or chips. Enjoy!