Red Lentil and Toasted Walnut Tapenade with Olives and Sun-Dried Tomatoes

Name: Red Lentil and Toasted Walnut Tapenade with Olives and Sun-Dried Tomatoes
Yield: 3
Ingredients: 2/3 cup red lentils, rinsed; juice of 1 lemon or lime; 1 - 1 1/2 teaspoons sea salt; 2 fresh green chilies; a few crushed dried red chilies; 1 teaspoon smoked paprika; dash cayenne; 6 - 8 sun-dried tomatoes; 1/2 cup pitted Kalamata olives; 1 cup walnut pieces; 1/2 teaspoon cumin seeds; 1 small onion, chopped; 1 tablespoon olive oil; 1 tablespoon chopped fresh rosemary + extra for garnish

Red Lentil and Toasted Walnut Tapenade with Olives and Sun-Dried Tomatoes was pinched from <a href="http://foodandspice.blogspot.com/2011/11/red-lentil-and-toasted-walnut-tapenade.html" target="_blank">foodandspice.blogspot.com.</a>

"An incredibly flavor-packed and healthy dip or spread for fresh vegetables, crackers or flatbreads..."

INGREDIENTS

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2/3 cup red lentils, rinsed

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juice of 1 lemon or lime

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1 - 1 1/2 teaspoons sea salt

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2 fresh green chilies

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a few crushed dried red chilies

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1 teaspoon smoked paprika

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dash cayenne

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6 - 8 sun-dried tomatoes

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1/2 cup pitted Kalamata olives

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1 cup walnut pieces

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1/2 teaspoon cumin seeds

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1 small onion, chopped

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1 tablespoon olive oil

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1 tablespoon chopped fresh rosemary + extra for garnish

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