Roasted-Mushroom, Lentil, and Walnut Pâté

Roasted-Mushroom, Lentil, and Walnut Pâté

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    cups water

  • 1

    cup dried lentils

  • ¼

    cup balsamic vinegar divided

  • 1

    (8-ounce) package cremini mushrooms

  • 1

    tablespoon diced shallots

  • 2

    garlic cloves minced

  • ¾

    cup coarsely chopped walnuts toasted

  • ½

    cup chopped fresh basil

  • ¼

    teaspoon salt

  • teaspoon white pepper

  • Baked tortilla chips or pita bread (optional)

Directions

Preheat oven to 350º. Combine water and lentils in a small saucepan; bring to a boil. Reduce heat; simmer 20 minutes or until lentils are soft. Combine 2 tablespoons vinegar, mushrooms, shallots, and garlic in a bowl. Place mushroom mixture on a jelly-roll pan, and bake at 350º for 15 minutes. Combine lentils, mushroom mixture, 2 tablespoons vinegar, walnuts, basil, salt, and pepper in a food processor; process until smooth. Serve with baked tortilla chips or pita bread, if desired. Serving Size: 1 tablespoon


Nutrition

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