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Red Lentil and Toasted Walnut Tapenade with Olives and Sun-Dried Tomatoes


Red Lentil and Toasted Walnut Tapenade with Olives and Sun-Dried Tomatoes Recipe

Ingredients:
  • 2/3 cup red lentils, rinsed
  • juice of 1 lemon or lime
  • 1 - 1 1/2 teaspoons sea salt
  • 2 fresh green chilies
  • a few crushed dried red chilies
  • 1 teaspoon smoked paprika
  • dash cayenne
  • 6 - 8 sun-dried tomatoes
  • 1/2 cup pitted Kalamata olives
  • 1 cup walnut pieces
  • 1/2 teaspoon cumin seeds
  • 1 small onion, chopped
  • 1 tablespoon olive oil
  • 1 tablespoon chopped fresh rosemary + extra for garnish
Directions:
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