Instructions: Drain and rinse lentils.

In a large saucepan over medium heat, combine the lentils, broth, garlic and tomatoes. Simmer until the lentils are cooked, 30 to 45 minutes. Set aside to cool.

Place all the ingredients from the saucepan in a food processor and process for 30 seconds, scraping down the sides of the bowl several times. Add the oil, capers, chopped olives, lemon juice and salt and pepper to taste.

Process until smooth. Add the 1/2 cup parsley and pulse several times to blend.

Transfer the tapenade to a serving dish. Garnish with a lemon slice and parsley around the lemon. Serve with toasted French bread slices, fresh pita bread or pita chips.

Serving Ideas:

Yield: 1 quart

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