Lentil and Black Olive

Preparation info
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By Nigella Lawson

Published 1998

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This looks good on a plate with the paler gorgonzola crostini, above. The idea is adapted from the glorious recipe for black hummus in Recipes 1-2-3 by Rozanne Gold and is, in effect, just a purée of cooked puy lentils and bought tapenade – I use Merchant Gourmet’s black olive paste – with a spoonful of Cognac added. Remember that although it looks suitable for vegetarians it isn’t: the tapenade contains anchovies.