Lentil Tapenade

• 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)

1. Rinse lentils, drain.
2. 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.
3. 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.
4. 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!

lentils, vegetable broth, garlic, tomatoes, extra virgin olive oil, capers, kalamata olives, lemon juice, salt, fresh italian parsley, parsley, lemon

Taken from www.food.com/recipe/lentil-tapenade-186823 (may not work)