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.

Recipe by Cooking Light June 2017

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Yield:
Serves 2 (serving size: 2 crostini)
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Ingredients

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Directions

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  • 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

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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