One of my favorite things to eat is tapenade. I love it on toast, in sandwiches, in salads, or straight out of a jar. For a while I was always buying it from stores until I realized that it really isn't that hard to make at home. This recipe is really simple, it's just a few simple ingredients and is a delicious spread. You might see it in a recipe soon!
I didn't use the anchovies or capers that traditional tapenade recipes usually have. I felt that the sun-dried tomatoes achieved that briny flavor reminiscent of a tapenade perfectly (and it keeps it vegan/vegetarian).
Recipe: Sun-dried Tomato Tapenade
Prep time: 10 minutes | Cook time: none | Makes: 1 cup
For the lentils:
1 cup black olives (or any olives)
1/2 cup sun-dried tomatoes, drained
2 cloves garlic
2 tbs. lemon juice
1 tbs. olive oil
Place all ingredients in a food processor and blend until it is a chunky, paste like texture.
Refrigerate in an air tight jar, lasts two weeks. Cover with oil and store in the fridge for it to last longer.