Green olive and lentil dip

Green olive and lentil dip

By
From
Arabesque
Photographer
William Meppem

This sludgy green lentil dip is fabulous with garlicky pork sausages or smoked ham. Serve it with a drizzle of extra-virgin olive oil.

Ingredients

Quantity Ingredient
100g brown lentils
1 tablespoon brandy
125g green olives, pitted
1 tablespoon small capers
2 anchovies
2 garlic cloves
1/2 teaspoon chilli flakes
1 tablespoon dried oregano
1 lemon, juiced
3 tablespoons extra-virgin olive oil
salt
freshly ground black pepper

Method

  1. Cook the lentils in twice their volume of water, at a rapid boil for 30 minutes, then strain them, reserving half a cup of the liquid. Place the lentils in a liquidiser with the brandy and purée while warm.
  2. Cover the olives in warm water and soak for 20 minutes, then drain. Rinse the capers and anchovies. In a heavy saucepan cook the olives, garlic, chilli and oregano with the reserved cooking liquid and boil for 5 minutes until the liquid has evaporated.
  3. Purée with the capers, anchovies and lemon juice. With the motor running add the oil very slowly, then tip into the lentil mixture and fold in well.
  4. Check seasoning, adding salt and a grind of pepper if needed.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
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