Lentil & Olive Tapenade March 10, 2020January 10, 2017 by Peter O'Connell Jump to Recipe Print Recipe Print RecipeLentil & Olive TapenadeIngredients2 cups cooked brown lentils 1 cup pitted Kalamata olives1/4 cup extra virgin, cold pressed olive oil1/2 cup fresh parsley – finely chopped1 tsp lemon zest3 tbsp fresh lemon juiceInstructionsUsing a food processor, puree lentils, olives, olive oil (added slowly). Then add fresh parsley, lemon juice & zest.Pulse (on/off) until well combinedTransfer to a serving bowl and pair with GF crackers, GF oatcakes, or carrot sticks or other veg to dip.Optional: More fresh parsley to garnish; or a few whole Kalamata olives on top.Will store for approximately 1 week in the fridge in a sealed container.Share this
