Roasted Mushroom, Lentil and Walnut Pate

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Roasted Mushroom, Lentil and Walnut Pate

 

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 degrees. 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 350F 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.

Makes 3 cups.