Lentil Tapenade Food

TAPENADE

Tapenade image

Provided by Alton Brown

Time 10m

Yield Approximately 1 to 1 1/2 cups

Number Of Ingredients 7

Ingredients

1/2 pound pitted mixed olives
2 anchovy fillets, rinsed
1 small clove garlic, minced
2 tablespoons capers
2 to 3 fresh basil leaves
1 tablespoon freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil

Steps:

Thoroughly rinse the olives in cool water. Place all ingredients in the bowl of a food processor. Process to combine, stopping to scrape down the sides of the bowl, until the mixture becomes a coarse paste, approximately 1 to 2 minutes total. Transfer to a bowl and serve.

LENTIL, LEMON, AND TUNA SALAD

Lentil, Lemon, and Tuna Salad image

Make and share this Lentil, Lemon, and Tuna Salad recipe from Food.com.

Provided by ratherbeswimmin

Categories Lunch/Snacks

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 teaspoons grainy mustard, preferably French
2 teaspoons black olive tapenade (homemade or store-bought)
2 tablespoons red wine vinegar
3 tablespoons extra-virgin olive oil
3 cups cooked french green lentils, preferably still warm
1 small preserved lemon
2 scallions, white and light green parts only, thinly sliced
1 (6 ounce) can chunk light tuna, packed in oil
salt
fresh ground pepper

Steps:

Whisk together the mustard and tapenade in a small bowl.
Add the vinegar and olive oil and whisk until the vinaigrette is well blended.
Pour the dressing over the lentils and stir to blend.
If you want to use the whole lemon, finely chop it; if you are using just the rind, cut it away from the pulp, discard the pulp, and chop the rind into small bits (Dorie uses the whole lemon).
Stir the lemon and scallions into the salad.
Drain the tuna and use a fork to flake it over the salad.
Season very lightly with salt and generously with pepper, and toss.
Taste, and if you think it needs it, stir in a little more olive oil.
Can serve the salad now; bit it is better if you cover it and chill for a couple of hours, giving the flavors time to blend.
Right before serving, taste again for seasonings and oil.

Nutrition Facts : Calories 652.7, Fat 12.1, SaturatedFat 1.7, Cholesterol 12.8, Sodium 183, Carbohydrate 87.2, Fiber 44.2, Sugar 3.1, Protein 48.3

LENTIL TAPENADE

Lentil Tapenade image

This is a classic French spread of olives, capers and garlic that has been lightened up with lentils. Great flavor with fewer calories! I have tinkered with it a little to make it vegetarian, but put options for meat eaters. Adapted from the Great Good Food cookbook.

Provided by Sharon123

Categories Spreads

Time 1h

Yield 1 quart

Number Of Ingredients 12

Ingredients

1 cup lentils
2 1/2 cups vegetable broth or 2 1/2 cups chicken broth
2 tablespoons garlic, chopped
2 tablespoons sun-dried tomatoes packed in oil, drained, patted dry, slivered
1 tablespoon extra virgin olive oil or 1 tablespoon anchovy oil
3 tablespoons capers, drained
1/2 cup kalamata olives, coarsely chopped (but Kalamata is best!) or 1/2 cup black olives (but Kalamata is best!)
2 tablespoons fresh lemon juice
salt and black pepper
1/2 cup fresh Italian parsley, finely chopped
parsley, chopped (garnish)
1 slice lemon (garnish)

Steps:

Rinse lentils, drain.
In a large saucepan, combine lentils, broth, garlic, and tomatoes over medium heat. Simmer 30-45 minutes, or until lentils are cooked. Set aside to cool.
Place all ingredients from saucepan in a food processor, and process for 30 seconds, scraping down the sides a couple times. Add the oil, capers, chopped olives, lemon juice, salt and pepper to taste. Process until smooth, scraping down several more times. Add the 1/2 cup parsley and pulse 2 or 3 times to blend.
Move the tapenade to a serving dish. Garnish with lemon slices, and parsley around the lemon. Serve with toasted French bread, pita bread, or chips. Enjoy!

Nutrition Facts : Calories 505.8, Fat 24, SaturatedFat 3.3, Sodium 1319.5, Carbohydrate 58.6, Fiber 21, Sugar 5, Protein 21.9

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