Roasted-Mushroom, Lentil, and Walnut Pâté

By Lv2Cook

Ingredients

• 2 cups water
• 1 cup dried lentils
• 1/4 cup balsamic vinegar divided
• 1 (8-ounce) package cremini mushrooms
• 1 tablespoon diced shallots
• 2 garlic cloves minced
• 3/4 cup coarsely chopped walnuts toasted
• 1/2 cup chopped fresh basil
• 1/4 teaspoon salt
• 1/8 teaspoon white pepper
• Baked tortilla chips or pita bread (optional)

Preparation

Step 1

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