For a healthy and easy party dip, try this Olive and Lentil tapenade.
I've been buried in cookbooks for weeks trying to find the most perfect appetizer. I wanted something healthy, but full-flavour, something rich, but snacky. I finally settled on this dip. It's a good make-ahead, always important in my book.
This recipe is from a new book that has somehow managed to find its way into my library. (shhhhh!)....Julie Daniluk's book Meals That Heal Inflammation. I can't tell you how excited I am about this book - because I will tell you about it later. For now you need to know that I essentially followed the recipe as written in the book except that I reduced the olive oil a bit. Julie's recipe calls for ⅓ of a cup, I used just enough to help the dip come together - use more if you feel you need it.
This is a healthier version of tapenade -- less oil, a bit more fibre but all the flavour. Use good olives!
A few more tips for this easy Olive and Lentil Tapenade
- You can use green or black olives, or some combination. I like kalamatas for the intense briny flavour.
- Use good quality extra virgin olive oil to highlight the olive flavour.
- The lentils add a lovely texture and make this dip a bit more filling then just straight up tapenade.
- Don't skip the capers. I love capers.
Olive and Lentil Tapenade
Ingredients
- 1 18 oz can green lentils rinsed and drained, or about 2 cups
- 1 cup pitted kalamata olives
- 1 large clove of garlic
- ½ cup fresh parsley
- 2 tablespoons capers
- 1 tsp lemon zest
- ¼ cup of lemon juice
- 2 tablespoons olive oil
Instructions
- Throw lentils, olives, garlic, parsley, capers in the bowl of your food processor and process until uniformly chopped up. Add lemon zest, juice, drizzle in olive oil and pulse until you have a nice consistency. Go easy with the processing, you don't want a purée.
- Transfer to a serving bowl and serve with chopped veggies, corn chips or pita wedges. This dip has nice flavour at room temperature - perfect for potlucks when it could be sitting out for a while.
More healthy dips and spreads you can try:
Jalapeno Popper Dip 
The Best Vegan Queso Spicy Roasted Red Peper Dip 
Roasted Sweet Onion Dip 
Creamy Feta Dip
Cauldrons and Cupcakes says
mmmmm.... That looks divine - can't wait to try it!
trueindigo says
Oh my, The capers will add just the right edge to this!
infinebalance says
Definitely - don't make it without capers.
An Unrefined Vegan says
I LOVE this kind of recipe!! But I guess you knew that cuz of my Olive "handle!" 😉 Can't wait to hear more about that cookbook, too! Thanks for playing along! So much fun!
infinebalance says
Awesome event Annie.... can't thank you enough for organizing! 🙂
jasongillett says
Here is the trick I did not anticipate... which of these VVP recipes will I be trying first. Each new post makes me ask the question again. I can't to try this one! Great to meet you 🙂
terra says
Wow! That looks spectacular! Olives and lentils... yum!
Barb says
Olives and capers are two flavors that I love, but rarely ever use... I need to make this one!
iatelunch says
Looks amazing! I love olive tapenade.
Dudette says
I love this!!
Shira says
Looks and sounds incredible! I love all of these ingedients....and your photos are spectac! xo!
christinerobyn says
I love olive tempenade, this looks delicious!
Somer says
Good on you for reducing the olive oil! I started to make my hummus without and it tastes just as good. I love this recipe! The potluck is awesome!
infinebalance says
This potluck is awesome! I totally agree.
also about the olive oil -- its often so easy to reduce in recipes, you really don't miss it.
Somer says
😉
Gabby @ the veggie nook says
Looks fantastic! Loooove olives.
eatpraybake says
love the use of lentils!
keepinitkind says
Always looking for a good tapenade recipe- looks gorgeous!
Food Stories says
Just making my way through the virtual vegan potluck and wanted to say hello 🙂
Vanessa says
This looks so good. I've never made a dip with lentils - I must try it now!
infinebalance says
This is a first for me as well... the key is strong flavours like the olives and capers...
annesturetucker says
Looks wonderful and I love olives!!
veganbloggersunite says
Great recipe and very kind of you to tip your hat to Annie that way. Appreciate the kind link back. I'd love to feature one of your recipes on VBU - let me know! Lidia 🙂
infinebalance says
Nice to meet you as well Lidia. Love VBU -- I'll be in touch! Thanks!
Jennifer at jenmi says
Happy Virtual Vegan Potluck! I am finding so many great recipes. Thank you for sharing! 🙂
infinebalance says
I'm meeting so many new to me bloggers. Thanks for stopping by.
Richgail Enriquez says
I LOVE olive tapenades, thanks for choosing this recipe, now I can make my own from scratch. Btw, I'm very curious about that cookbook that you mentioned, I have some loved ones who are suffering from gout, it'll be great if I can cook anti-inflammatory meals that are also delicious. Are you going to do a give away? Please say yes 🙂
vegansparkles says
Ooh I love the sound of this! So tangy and delicious!
veghotpot says
Mmm what a great dip! I love dishes like that at a party its so moreish and easy to eat. Plus I love capers!
Brittany says
Those crackers look like they go perfect with this dip..YUM!
thedrivencook says
Looks delicious! Love the color. This would surely add a nice color (and flavor) to a potluck table. 🙂
elena-sweetlife says
Love your dip and all the ingredients! Never thought to use lentils,capers and olives together... Thanks for the idea (and for the app suggestion as well)!
LindsayODonnell says
I love that you did an olive dish in honour of our organizer!
toxicvegan says
Wowsers - I love tapenade - thank you - I will def be making!
veggiewhatnow says
This sounds delish! 🙂
Joyness Sparkles says
Make ahead is wonderful and my husband will LOVE the olives! 🙂
naughtyvegan says
I love love love kalamata olives, and lentils, I can't wait to try this! I'm finally able to go through the virtual vegan potluck, being away this weekend!
I hope you got a chance to look at my dessert for the potluck 🙂
tinykitchenstories says
I've got a bunch of kalamatas in garlic that I need to use up. I think this is the perfect recipe! 🙂
Jenn and Seth (@HomeSkilletCook) says
that sounds delicious!
Susmitha - Veganosaurus says
Looks yummy! And such a pretty colour too.
infinebalance says
I totally agree with you about the colour. I thought it was gorgeous. Full disclosure.... my daughter didn't think so.
Lea says
Wow - this was amazing! I made it yesterday to take to a party and it was delicious! But I did not add all of the lemon juice. Is that a typo or is it really supposed to be
1/4 cup? I added about 1/2 tablespoon and the lemon flavor was so overwhelming that I made a second batch and combined them. Also, I didn't use any olive oil at all and the texture was just fine. Thank you for the recipe!
Trish @infinebalance says
So glad you liked it! Thank-you for your comments.
I actually reduced the lemon a bit from the original recipe. I always say you should cook to your tastes. The olive oil and lemon work together.. so I can totally see that if you use less oil you may want a little less lemon.
Coralina says
Just made this, so yummy! Such a great way to incorporate a veggie protein into appetizers or tapas.Thanks!
Trish says
So glad you liked it!