Lentil Tapenade Crostini

Name: Lentil Tapenade Crostini
Yield: Serves 2 (serving size: 2 crostini)
Ingredients: ¼ cup steamed lentils (such as Melissa's); 1 tablespoon extra-virgin olive oil; 3 pitted Castelvetrano olives; 1 garlic clove, coarsely chopped; 4 (1/4-oz.) whole-wheat French bread baguette slices, toasted; ¼ teaspoon fresh thyme leaves; ⅛ teaspoon crushed red pepper

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Precooked lentils are a healthy cook's ally, adding instant fiber and protein to any dish while saving nearly 30 minutes of stovetop simmering. Here we pulse the lentils in a food processor as part of a rustic tapenade for crostini.

By Adam Hickman

Recipe by Cooking Light June 2017

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Yield:

Serves 2 (serving size: 2 crostini)

Nutrition Info

Ingredients

¼ cup steamed lentils (such as Melissa's)
1 tablespoon extra-virgin olive oil
3 pitted Castelvetrano olives
1 garlic clove, coarsely chopped
4 (1/4-oz.) whole-wheat French bread baguette slices, toasted
¼ teaspoon fresh thyme leaves
⅛ teaspoon crushed red pepper

Directions

Step 1
Place lentils, olive oil, olives, and garlic in a mini food processor; pulse 3 times or until coarsely chopped. Spread lentil mixture evenly over bread; sprinkle with thyme and pepper.

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Nutrition Facts

Per Serving:

190 calories; fat 8.3g; saturated fat 1.1g; mono fat 5g; poly fat 1g; protein 8g; carbohydrates 22g; fiber 6g; iron 3mg; sodium 193mg; calcium 24mg; sugars 2g.

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Lentil Tapenade Crostini

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Lentil Tapenade Crostini

Gallery

Recipe Summary test

Ingredients

Directions

Nutrition Facts

Reviews

All Reviews for Lentil Tapenade Crostini