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Lentil Tapenade

By 23/07/2012May 23rd, 2017No Comments


  • 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.