Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light November 1997

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Recipe Summary test

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

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Directions

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  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

28 calories; calories from fat 39%; fat 1.2g; saturated fat 0.1g; mono fat 0.3g; poly fat 0.8g; protein 1.8g; carbohydrates 3g; fiber 0.7g; iron 0.5mg; sodium 13mg; calcium 5mg.
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