Lentil and Black Olive Dip

This is one from my mother, again.  She served it on our latest trip back to Norman.  I would almost refer to it more as a spread than a dip, for use with crackers and pita triangles.  It comes from from Mediterranean Cooking by Paula Wolfert, revised addition.

3/4 cup black lentils
1 T brandy
4 oz. Oil cured black olives
1T capers
2 anchovy filets
2 cloves garlic, peeled
1/2 t dried red pepper flakes
1 T dried oregano, crushed
1/4 t freshly ground black pepper
2 T fresh lemon juice
3 T extra virgin olive oil

Pick over and wash the lentils.  Place in asaucepan, cover with water and bring to a boil.  Simmer for 20 minutes.  Add the brandy, and cook until tender, about ten minutes more.  Drain, reserving about a half cup of the liquid.  Crush the lentils and place in a large mixing bowl.

Meanwhile, soak the olives in warm water for 10 minutes.  Drain and put them.  There should be about 1/2 a cup.  Rinse the capers and anchovies to remove salt.  Pat dry and put aside.

In a skillet, combine the olives, garlic, the reserved lentil liquid, pepper flakes, oregano and black pepper.  Bring to a boil and cook, uncovered until a thick mass forms, about five minutes.  Puree in a food processor with the capers, anchovies, and lemon juice.  With the machine running, add the 3 T olive oil.

In a large bowl, with a wire whisk, whip the olive mixture into the lentils puree.  Check the seasonings, and add more salt, lemon juice and olive oil, to taste.  Cover and refrigerate overnight.  Serve decorated with a sprig of parsley or thyme and drizzle with olive oil.  Serve with triangles of pita bread or crackers.