Lentil Tapenade

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.


Lentil Tapenade

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.


One thought on “Lentil Tapenade

  1. This sounds so delicious. Lentils are such a good base for herbs and sharps flavours so a serving them with a tapenade is such a good idea. Thanks for sharing the recipe

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