Ingredients Jump to Instructions ↓

  1. 1 cup dried brown lentils, rinsed

  2. 4 cloves garlic, crushed and peeled

  3. 3 tablespoons black olive paste, or finely chopped oil-cured black olives

  4. 2 tablespoons capers, rinsed

  5. 4 anchovy fillets, rinsed and coarsely chopped, or 1/2 teaspoon anchovy paste

  6. 4 teaspoons lemon juice

  7. 1 tablespoon extra-virgin olive oil Salt & freshly ground pepper, to taste

  8. 1 tablespoon chopped fresh rosemary

Instructions Jump to Ingredients ↑

  1. Combine lentils and garlic in a large saucepan and cover with water. Bring to a boil, reduce heat to low and simmer, covered, until very tender, 30 to 35 minutes. Drain the lentils and garlic and transfer to a food processor. Add olive paste (or olives), capers, anchovies (or anchovy paste), lemon juice and oil; puree until smooth. Season with salt and pepper. Scrape into a bowl and stir in rosemary.


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