Preparation time is 15minutes
Cook time is 25minutes
Total time is 40minutes
Serve is for 8 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
8
- 1 cup dried French-style green lentils
- 230grams pitted Sicilian olives, drained, sliced
- 1/3 jar Woolworths whole Kalamata olives, drained, pitted, coarsely chopped
- 1 long red chilli, thinly sliced
- 1 red onion, finely chopped
- 1/3 bunch continental parsley, coarsely chopped
- 1 lemon, zested, juiced
- 2 cloves garlic, crushed
- 2tablespoons extra virgin olive oil
- 1 sourdough baguette, sliced, toasted (to serve)
Description
This bright, colour olive tapenade features two different types of olives, lentils and fresh herbs. When mixed with greens, the flavourful chunky dip is also a great base for a seasonal side salad.
Instruction tip
Double duty:Process ½ cup dip with 1 1/4 cups plain flour to make a dough, adding water if necessary. Roll out, then cut into squares. Place dough on a baking tray lined with baking paper. Bake in a preheated 200°C/180°C fan-forced oven for 12 minutes. Cool on tray. Serve.
Method
Step 1 of 2
Cook lentils in a large saucepan of boiling water for 20-25 minutes or until tender. Drain, then refresh under cold water. Place in a bowl.
Step 2 of 2
Add olives, chilli, onion, parsley, lemon zest, lemon juice, garlic and oil to bowl. Mix well. Serve with bread.
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