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–+ servings

Lentil Olive Relish

Print Recipe
Cook Time 10 minutes
Servings 2 cups

Ingredients
  

  • juice of 1/2 lemon
  • 1 bunch flat-leaf parsley no stems
  • 4 garlic cloves
  • ¼ cup olive oil
  • 1 12- oz can green olives 1 cup
  • ¼ cup capers
  • ½ tsp salt
  • ¼ tsp freshly ground pepper
  • ⅛ tsp red pepper flakes
  • 1 15- oz can black lentils drained and rinsed (about 1 ¾ cups)

Instructions
 

  • Combine the lemon juice, parsley and garlic in a food processor. Pulse until smooth.
  • With the processor running, slowly stream in the olive oil, scraping down the sides as needed to incorporate the ingredients.
  • Add the olives, capers, salt, pepper and red pepper flakes. Pulse until combined but still chunky.
  • Stir in the lentils. Taste and add more lemon juice, salt or pepper as needed.

Notes

Ditch the oil: Replace the oil with vegetable broth.
Make it homemade-ish: Use a store-bought olive tapenade and omit steps 1 through 3.
Spoiler alert: Lentil Olive Relish will stay fresh in an air-tight container in the refrigerator for a week.
Batch it up! Lentil Olive Relish can be spooned over marinated vegetable steaks, folded into wraps or tossed into salads.
Recipes reprinted with permission from Batch Cooking Club.
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