Lentil Tapenade

• 1 cup dried brown lentils, rinsed
• 4 garlic cloves, crushed and peeled
• 3 tablespoons black olive paste or 3 tablespoons finely chopped oil-cured black olives
• 2 tablespoons capers, rinsed
• 4 anchovy fillets, rinsed and coarsely chopped or 12 teaspoon anchovy paste
• 4 teaspoons lemon juice
• 1 tablespoon extra virgin olive oil
• salt & freshly ground black pepper, to taste
• 1 tablespoon chopped fresh rosemary

1. Combine lentils and garlic in a large saucepan and cover with water.
2. Bring to a boil, reduce heat to low and simmer, covered, until very tender, 30 to 35 minutes.
3. Drain the lentils and garlic and transfer to a food processor.
4. Add olive paste (or olives), capers, anchovies (or anchovy paste), lemon juice and oil; puree until smooth.
5. Season with salt and pepper.
6. Scrape into a bowl and stir in rosemary.

brown lentils, garlic, black olive paste, capers, anchovy, lemon juice, extra virgin olive oil, salt, rosemary

Taken from www.food.com/recipe/lentil-tapenade-328839 (may not work)