Yield
3 cups (serving size: 1 tablespoon)

How to Make It

Step 1

Preheat oven to 350°.

Step 2

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

Step 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.

Step 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.

Ratings & Reviews

Fleurescent's Review

mmmindi
October 08, 2012
I made this just to get rid of some white mushrooms and it's spectacular. I think my Kirkland (Costco brand) balsamic vinegar really brought it to the next level. Would absolutely serve this at a party - especially for my vegetarian friends. GREAT.

mmmindi's Review

Fleurescent
March 18, 2009
Amazing dish. Wasn't sure about the lentils but it added wonderful texture. Added about a Tablespoon of olive oil to add a little silkiness. Ended up making it two times in a row. Delicious with brushetta, bell peppers, and cucumbers.