Roasted-Mushroom, Lentil, and Walnut Pâté

I've been searching for spreads and dips that are cheese-free. I loved loved loved cheese and used every excuse to have some. Now I am at a bit of a loss when deciding on appetizers. This sounded tasty and DH was gone for the day golfing (I don't cook mushrooms when he is home- he really doesn't like the smell as well as the taste.)

I made some changes- I increased the shallots and salt from the amounts listed. I also plan on following the reviewers advice and decrease the amount of lentils.

5 flamingos for taste
4 1/2 flamingos for ease

Roasted-Mushroom, Lentil, and Walnut Pâté
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.
Yield: 3 cups (serving size: 1 tablespoon)

CALORIES 28 (39% from fat); FAT 1.2g (sat 0.1g,mono 0.3g,poly 0.8g); PROTEIN 1.8g; CHOLESTEROL 0.0mg; CALCIUM 5mg; SODIUM 13mg; FIBER 0.7g; IRON 0.5mg; CARBOHYDRATE 3g

Cooking Light, NOVEMBER 1997