Lentil Tapenade

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1/2 cup fresh Italian parsley , finely chopped

parsley , chopped (garnish)

3 tablespoons capers , drained

2 1/2 cups vegetable broth or chicken broth

salt and black pepper

2 tablespoons fresh lemon juice

2 tablespoons garlic , chopped

1/2 cup kalamata olive , coarsely chopped (but Kalamata is best!) or black olives (but Kalamata is best!)

1 cup lentils

1 slice lemon (garnish)

2 tablespoons sun-dried tomatoes packed in oil , drained, patted dry, slivered

1 tablespoon extra virgin olive oil or anchovy oil

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