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Roasted-Mushroom, Lentil, and Walnut Pâté

Yield 3 cups (serving size: 1 tablespoon)

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)

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  2. Combine water and lentils in a small saucepan; bring to a boil. Reduce heat; simmer 20 minutes or until lentils are soft.

  3. 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.

  4. 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.