Roasted-Mushroom, Lentil, and Walnut Pâté

Roasted-Mushroom, Lentil, and Walnut Pâté

Cooking Light NOVEMBER 1997

  • Yield: 3 cups (serving size: 1 tablespoon)


  • 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.

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

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Roasted-Mushroom, Lentil, and Walnut Pâté recipe