Roasted-Mushroom, Lentil, and Walnut Pâté



3 cups (serving size: 1 tablespoon)

Recipe from

Cooking Light

Nutritional Information

Calories 28
Caloriesfromfat 39 %
Fat 1.2 g
Satfat 0.1 g
Monofat 0.3 g
Polyfat 0.8 g
Protein 1.8 g
Carbohydrate 3 g
Fiber 0.7 g
Cholesterol 0.0 mg
Iron 0.5 mg
Sodium 13 mg
Calcium 5 mg


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)


Preheat oven to 350°.

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 350° 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.

November 1997
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