Sometimes you just need a few good apps. And I’m not talking downloads. I’ve been a fan of The Sprouted Kitchen for awhile now, and I recently purchased her new-ish cookbook Bowl + Spoon. This lentil tapenade sounded so interesting and full of easy to get ingredients, I just had to make it! Though it took quite some time preparing, the end product was delicious. This is definitely worth the wait and I might add, quite therapeutic to get entranced chopping all the ingredients. We chose to serve with crackers and put on top of our salad, but is also good on a rice cake and would be delicious on a crostini.
adapted from Bowl + Spoon
1/2 cup pitted and chopped Kalamata olives
2 tbsp. chopped fresh flat-leaf parsley
3 tbsp. chopped fresh basil
1 tbsp. chopped fresh oregano
3 Persian cucumbers, finely diced
2 tbsp. minced red onion
1 cup cooked French green lentils
1/4 tsp. sea salt
1/2 tsp. freshly ground pepper
1 tbsp. white balsamic vinegar
In a large mixing bowl, combine the olives, herbs, cucumbers, onion, and olive oil.
Add the lentils, salt + pepper to taste. Stir together.
Stir in the balsamic vinegar and adjust seasonings if needed.
Will keep, covered, in the fridge for 1 week.