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Lentil Tapenade

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)23.579
Energy (kCal)525.494
Carbohydrates (g)91.8391
Total fats (g)10.3976
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Rinse lentils, drain. | 2. In a large saucepan, combine lentils, broth, garlic, and tomatoes over medium heat. Simmer 30-45 minutes, or until lentils are cooked. Set aside to cool. | 3. Place all ingredients from saucepan in a food processor, and process for 30 seconds, scraping down the sides a couple times. Add the oil, capers, chopped olives, lemon juice, salt and pepper to taste. Process until smooth, scraping down several more times. Add the 1/2 cup parsley and pulse 2 or 3 times to blend. | 4. Move the tapenade to a serving dish. Garnish with lemon slices, and parsley around the lemon. Serve with toasted French bread, pita bread, or chips. Enjoy! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    lentil 1 cup 81.62 17.0478 6.8992 0.4235
    vegetable broth 2 1/2 cups 405.9 65.805 14.883 9.594
    garlic 2 tablespoons chopped 25.33 5.6202 1.0812 0.085
    sun tomato oil 2 tablespoons sun-dried drained slivered packed - - - -
    extra virgin olive oil 1 tablespoon - - - -
    caper 3 tablespoons drained 5.934 1.2616 0.6089 0.2219
    kalamata olive 1/2 cup chopped - - - -
    lemon juice 2 tablespoons 6.71 2.1045 0.1067 0.0732
    salt black pepper - - - -
    italian parsley 1/2 cup chopped - - - -
    parsley chopped - - - -
    lemon 1 slice - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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