Lentil tapenade from Bean by Bean: A Cookbook: More Than 200 Recipes for Fresh Beans, Dried Beans, Cool Beans, Hot Beans, Savory Beans...Even Sweet Beans! by Crescent Dragonwagon

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Notes about this recipe

  • crandall57 on April 19, 2026

    This tapenade is delicious. I cheated with the lentils. I used one 15 ounce can of lentils (drained) and put everything in the mini food processor except some of the capers and the olives. I stirred in the chopped olives and some chopped capers after buzzing everything in the processor. I used the oil from the sun dried tomatoes, but only about one tablespoon instead of two. I added about 3 cloves of garlic and one tablespoon of lemon juice. We served it with homemade sourdough crackers and celery sticks. I’ll make this again. It’s only about 94 calories per serving, based on 8 servings.

  • ShannonS on November 24, 2023

    This was the surprise hit of our thanksgiving feast. I realized at the last second that I was out of capers so subbed chopped piparra peppers instead and would never go back to the original.

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