A variation on the classic French spread of olives, capers, and garlic that has been lightened up with lentils. Serve with toasted French bread, pita bread, or chips.
Although any kind of green lentil will do, Timeless French Style Lentils hold their shape and provide exceptional flavor. For those who want to keep things simple: if it eventually goes into a food processor, then chopping, dicing, and mincing are truly superfluous! Be brave, toss them in!
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Although any kind of green lentil will do, Timeless French Style Lentils hold their shape and provide exceptional flavor. For those who want to keep things simple: if it eventually goes into a food processor, then chopping, dicing, and mincing are truly superfluous! Be brave, toss them in!
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| Prep Time | 20Minutes |
| Cook Time | 50Minutes |
Ingredients
- 1 Cup Timeless French Style Lentils
- 2 1/2 Cups Chicken or vegetable broth (Substitute vegetable broth for a vegan alternative.)
- 6 Large cloves Garlic, finely chopped
- 2 Tablespoons Sundried tomatoes, cut into slivers
- 2 Tablespoons Olive Oil
- 4 Whole Anchovy fillets (Omit the anchovies for a vegan alternative.)
- 1 Tablespoon Capers, drained
- 1/2 Cup Kalamata olives, pitted
- 2 Tablespoons Fresh lemon juice
- Salt and pepper, to taste
- 1/2 Cup Flat-leaf parsley, chopped
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Ingredients
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Instructions
- Rinse and drain the lentils.
- In a large saucepan over medium heat, combine the lentils, stock, garlic, and tomatoes. Simmer until the lentils are cooked, 30-45 minutes. Add more stock if the pan starts to dry out. Set aside to cool.
- Place all the ingredients from the saucepan in a food processor and process for 30 seconds, scraping down the sides several times.
- Add the oil, anchovies (if using), capers, olives, lemon juice, and salt and pepper to taste. Process until smooth.
- Add the parsley and pulse several times to blend. Be careful not to over process.
Recipe Notes
Photo credit: Greg Hirson, used with permission under Creative Commons License.
