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Lentil Tapenade

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“Great for spreading on a crostini or in a sandwich with sliced hard-boiled eggs.”
READY IN:
45mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine lentils and garlic in a large saucepan and cover with water. Bring to a boil, reduce heat to low and simmer, covered, until very tender, 30 to 35 minutes.
  2. Drain the lentils and garlic and transfer to a food processor.
  3. Add olive paste (or olives), capers, anchovies (or anchovy paste), lemon juice and oil; puree until smooth.
  4. Season with salt and pepper.
  5. Scrape into a bowl and stir in rosemary.

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