- 1 cup green lentils
- 2½ cups vegetable stock
- 4 large garlic cloves, chopped finely
- 2 tbsp. sun or semi dried tomatoes, slivered
- 1 tbsp. extra virgin olive oil or flaxseed oil
- ½ cup black olive in spring water, pitted and chopped
- 2 tbsp. lemon juice
- ½ cup chopped parsley
Wash the lentils thoroughly and drain. Place in a large pan with stock, garlic and tomatoes. Simmer until lentils are tender, about 40 minutes. Set aside to cool.
Transfer the lentil mixture to the bowl of a food processor and blend for about 30 seconds, scraping down the sides. Add the oil, olives, and lemon juices and process again until a course paste. Stir in the parsley.
Transfer to a serving bowl and serve with pita bread or vegetables sticks.