/LENTIL TAPENADE – Asians favorite vegen recipe
LENTIL TAPENADE

LENTIL TAPENADE – Asians favorite vegen recipe

LENTIL TAPENADE:Another retelling of those Mediterranean flavors we can’t get enough of, this
hearty, addictive spread has olives in it, like classic tapenade. But because they
don’t serve as the base, it’s less salty and less oily. 

Serve this at room temperature with before-dinner drinks, in a bowl with
several butter knives provided and a basket of baguette toasts on the side. But
before you do, set some aside to use in a next-day sandwich or wrap; if you put it
all out, it’ll be gone before you sit down to dinner.
Anchovy lovers (I am not one) might enjoy substituting anchovy oil for the
extra-virgin, or adding a couple of chopped anchovies to the spread.

Vegetable oil cooking spray
1 cup lentils, preferably French green lentils (lentilles du Puy), rinsed
and picked over
5 cloves garlic, peeled
1 bay leaf
2½ cups vegetable or chicken stock, or water
2 tablespoons sun-dried tomatoes packed in oil, drained, patted dry, and
chopped
2 tablespoons extra-virgin olive oil or the oil the sun-dried tomatoes
were packed in
2 tablespoons freshly squeezed lemon juice
½ cup coarsely chopped fresh parsley
3 tablespoons capers, drained
½ cup chopped pitted kalamata olives
Salt and freshly cracked black pepper
A few pretty sprigs of fresh parsley or 1 tablespoon minced fresh
parsley, for garnish
Lemon wedges, for garnish

Spray a large saucepan with oil and in it combine the lentils, 3 cloves of the
garlic, the bay leaf, and the stock over high heat. Bring to a boil, then turn down
to a simmer and let cook gently for about 20 minutes. Add the sun-dried
tomatoes and continue cooking, over medium heat, until the lentils are tender, 30
to 45 minutes. Let the lentils cool slightly, and remove the bay leaf.

Transfer the lentil mixture to a food processor and buzz for 30 seconds,
scraping down the sides of the bowl a couple of times. Add the remaining 2
cloves garlic, 1 tablespoon of the olive oil, and the lemon juice and buzz a little
more, again pausing to scrape the bowl. When smooth, add the chopped parsley
and pulse several more times to incorporate. Transfer the mixture to a mixing
bowl.

Stir in the capers and chopped olives. Taste, and season with salt and pepper.
If you like, you may refrigerate the tapenade for up to 2 days, bringing it to room
temperature before serving.

When ready to serve, drizzle with the remaining tablespoon of olive oil and
garnish with the parsley sprigs and lemon wedges.

Serves 6 to 8 as an appetizer, more as part of a buffet.

Hopefuly You cook it. Now it’s time review this recipe below in comment.

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