Roasted-Mushroom, Lentil, and Walnut Pâté

Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 28
  • Calories from fat: 39%
  • Fat: 1.2g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.3g
  • Polyunsaturated fat: 0.8g
  • Protein: 1.8g
  • Carbohydrate: 3g
  • Fiber: 0.7g
  • Cholesterol: 0.0mg
  • Iron: 0.5mg
  • Sodium: 13mg
  • Calcium: 5mg

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

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Roasted-Mushroom, Lentil, and Walnut Pâté Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy