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 1/3 of a cup, I used just enough to help the dip come together – use more if you feel you need it.
A few more tips:
- 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
- 1/2 cup fresh parsley
- 2 tablespoons capers
- 1 tsp lemon zest
- 1/4 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.
Thank’s for visiting. I’m Trish. I share healthy family recipes to inspire your family to eat their veggies and save room for cake!
mmmmm…. That looks divine – can’t wait to try it!
Oh my, The capers will add just the right edge to this!
Definitely – don’t make it without capers.
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!
Awesome event Annie…. can’t thank you enough for organizing! 🙂
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 🙂
Wow! That looks spectacular! Olives and lentils… yum!
Olives and capers are two flavors that I love, but rarely ever use… I need to make this one!
Looks amazing! I love olive tapenade.
I love this!!
Looks and sounds incredible! I love all of these ingedients….and your photos are spectac! xo!
I love olive tempenade, this looks delicious!
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!
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.
😉
Looks fantastic! Loooove olives.
love the use of lentils!
Always looking for a good tapenade recipe- looks gorgeous!
Just making my way through the virtual vegan potluck and wanted to say hello 🙂
This looks so good. I’ve never made a dip with lentils – I must try it now!
This is a first for me as well… the key is strong flavours like the olives and capers…
Looks wonderful and I love olives!!
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 🙂
Nice to meet you as well Lidia. Love VBU — I’ll be in touch! Thanks!
Happy Virtual Vegan Potluck! I am finding so many great recipes. Thank you for sharing! 🙂
I’m meeting so many new to me bloggers. Thanks for stopping by.
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 🙂
Ooh I love the sound of this! So tangy and delicious!
Mmm what a great dip! I love dishes like that at a party its so moreish and easy to eat. Plus I love capers!
Those crackers look like they go perfect with this dip..YUM!
Looks delicious! Love the color. This would surely add a nice color (and flavor) to a potluck table. 🙂
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)!
I love that you did an olive dish in honour of our organizer!
Wowsers – I love tapenade – thank you – I will def be making!
This sounds delish! 🙂
Make ahead is wonderful and my husband will LOVE the olives! 🙂
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 🙂
I’ve got a bunch of kalamatas in garlic that I need to use up. I think this is the perfect recipe! 🙂
that sounds delicious!
Looks yummy! And such a pretty colour too.
I totally agree with you about the colour. I thought it was gorgeous. Full disclosure…. my daughter didn’t think so.
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!
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.