Recipe Description:
Serve with one of these breads

Ingredients:
1 cup dried brown lentils, rinsed
4 cloves garlic, crushed and peeled
3 tablespoons black olive paste or finely chopped oil-cured black olives
2 tablespoons capers, rinsed
4 anchovy fillets, rinsed and coarsely chopped, or 1/2 teaspoon anchovy paste
4 teaspoons fresh lemon juice
1 tablespoon extra-virgin olive oil
Salt and freshly ground black pepper to taste
1 tablespoon chopped fresh rosemary

Instructions:
1. In a large saucepan, combine lentils and garlic and cover with water. Bring to a boil, reduce heat to low and simmer, covered, until very tender, 30 to 35 minutes.

2. Drain lentils and garlic and transfer to a food processor. Add olive paste (or olives), capers, anchovies (or anchovy paste), lemon juice and oil; puree until smooth. Season with salt and pepper. Scrape into a bowl and stir in rosemary. (The tapenade will keep, covered, in the refrigerator for up to 4 days or in the freezer for up to 6 months.)

No of Servings:
About 2 Cups

Calories Per Serving:
25 calories per tablespoon: 1 gram protein, 1 gram fat (0.1 gram saturated fat), 3 grams carbohydrate; 50 mg sodium; 0 mg cholesterol; 1 gram fiber.