olive and lentil tapenade
Print Recipe

Olive and Lentil Tapenade

Perfect full flavour and lower fat party dip. Serve with cracker and fresh veggies for dipping
Prep Time15 mins
Course: Appetizer
Cuisine: American
Keyword: lentils, olive oil, olives, parsley
Servings: 2 cups
Author: Trish | The In Fine Balance Food Blog


  • 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


  • 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.