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Lentil & Olive Tapenade

Ingredients

  • 2 cups cooked brown lentils
  • 1 cup pitted Kalamata olives
  • 1/4 cup extra virgin, cold pressed olive oil
  • 1/2 cup fresh parsley – finely chopped
  • 1 tsp lemon zest
  • 3 tbsp fresh lemon juice

Instructions

  • Using a food processor, puree lentils, olives, olive oil (added slowly). Then add fresh parsley, lemon juice & zest.
  • Pulse (on/off) until well combined
  • Transfer 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.