Low Fat Lentil Tapenade Recipe

Low fat dishes can be difficult to find but recipes like Lentil Tapenade are ideal for midweek healthy eating. If you like Low Fat food then we have more recipes including ingredients lentils / tapenade.

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Lentil Tapenade Ingredients

Low Fat Lentil Tapenade

  • 1 cup dried brown lentils, rinsed
  • 4 cloves garlic, crushed and peeled
  • 3 tablespoons black olive paste
  • – or oil-cured black olives, finely
  • chopped
  • 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 & freshly ground black pepper, to taste
  • 1 tablespoon chopped fresh rosemary
  • 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.)
  • 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.
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