Raw French Lentil Tapenade

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Raw French Lentil Tapenade

1/2 cup sprouted French lentils

1/2 cup Nicoise or Kalamata olives (take the pits out and soak in

distilled water overnight to remove most of the salt)

1 tbsp. capers (soak overnight in distilled water)

1 garlic clove

1/4 cup fresh parsley

1/2 lemon or lime, juiced

3 tbsp. olive oil (extra-virgin)

 

 

 

 

 

1) Drain the water out of the olives and capers and rinse well.

 

2) Put all the ingredients into a food processor and, using the " S "

blade, process as fine as possible.

 

Makes about 1 cup. Keeps for 1 week.

 

NOTE: Good as a topping for raw crackers.

 

Author: Hooked on Raw by Rhio

Source: RawFoodInfo.org

Formatted by Chupa Babi in MC: 11.13.06

 

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