As soon as I had the chance to cook with fresh lentils (and chickpeas) of the season I realised what a difference it makes, both in flavour and cooking time. I know that they are not easily accessible for everyone but I am beavering away with growers in South Australia to declare the year of harvest, just like we did with extra virgin olive oil. So just file that piece of information away and know that change is on the way. While this recipe needs pitted olives, it’s important to the flavour that you don’t buy them already pitted. Trust me on this.
- Yield: 6 to 8 Servings
- 1/3 cup (70 g) black lentils, Puy lentils or similar
- 1/3 cup (80 ml) extra virgin olive oil
- 1 small brown onion, finely chopped
- 2 cloves garlic, finely chopped
- 2 tablespoons lemon thyme leaves
- 3 tablespoons salted capers, rinsed
- Rinse the lentils and place in a medium saucepan with 4 times the amount of water. Bring to the boil over high heat, then reduce the heat to low and simmer for 30–40 minutes or until tender. Drain and set aside to cool.
- Heat 2 tablespoons olive oil in a small saucepan over medium heat. Add the onion and cook for 10 minutes or until translucent. Add the garlic and cook for another 2 minutes, then remove from the heat.
- Place the drained lentils, onion mixture, thyme, capers, olives, lemon zest, half the lemon juice and remaining 2 tablespoons olive oil in a food processor and blend until well combined. Season with a little pepper, then taste and add the remaining lemon juice if necessary.
- To serve, place a small spoonful of olive dip on top of each crispbread, sprinkle with parsley and serve immediately.