Roasted-Mushroom, Lentil, and Walnut Pâte |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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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) |
Directions:
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.
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