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Olive and lentil spread

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Ingredients for 6 servings:

  • 125 g green olives without stones
  • 4 tbsp lentils, red
  • 1 tbsp rosemary, dried needles
  • 2 tbsp pine nuts
  • 2 tbsp olive oil
  • 1 tbsp tomato paste
  • 2 tbsp water
  • 1 lemon(s), zest
  • 2 tsp lemon juice

Instructions

Working time approx. 7 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 27 minutes

Cook red lentils with rosemary needles until soft and drain. This yields approximately 100 g of cooked lentils. Lightly toast the pine nuts in a pan. Combine all ingredients in a tall container and blend thoroughly with a hand blender. Let the finished spread sit for approximately 1 hour. NOTE: Do not cook the fresh rosemary; add it while blending. Tastes great with fresh bread and can be refrigerated for up to 2 weeks.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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