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.
1/4 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
1/4 teaspoon fresh thyme leaves
1/8 teaspoon crushed red pepper
Est. added sugars 0g
How to Make It
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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