Makes about two cups
1 cup cooked lentils
1 Tablespoon garlic, peeled and chopped
¾ cup canned, chopped tomatoes, drained
¼ cup Kalamata olives, chopped
2 Tablespoons capers
1 Tablespoon lemon juice
½ teaspoon sea salt
Fresh ground black pepper to taste
¼ cup Italian parsley, chopped fine
Feta cheese, crumbled
Place the lentils, garlic, and tomatoes in the bowl of a food processor. Process about 30 seconds.
Add the olives, capers, lemon juice, salt, and pepper. Pulse to create a coarse texture. Remove to a bowl and fold in the parsley.
Serve on lightly toasted baguette slices with a sprinkle of feta cheese.