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Lentil Tapenade Crostini

Photo: Caitlin Bensel

Serves 2 (serving size: 2 crostini)

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. Castelvetrano olives are worth seeking out—you’ll find them on most olive bars—and their vibrant green color is hard to miss. These olives are pleasantly fruity and not intensely briny, great for those who don’t love olives (they’re also much lower in sodium).


  • 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

Nutrition Information

  • calories 190
  • fat 8.3 g
  • satfat 1.1 g
  • monofat 5 g
  • polyfat 1 g
  • protein 8 g
  • carbohydrate 22 g
  • fiber 6 g
  • cholesterol 0.0 mg
  • iron 3 mg
  • sodium 193 mg
  • calcium 24 mg
  • sugars 2 g
  • Est. Added Sugars 0 g

How to Make It

  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.