Source: dLife

A nutty, herbed, creamy lentil dip.

Servings

2 cup cold water
1 cup dried lentils
0.25 cup balsamic vinegar , divided
8 oz fresh mushrooms (Cremini mushrooms)
1 tbsp shallots, chopped
2 medium garlic cloves , minced
0.75 cup chopped walnuts , toasted
0.5 cup fresh basil , chopped
0.25 tsp salt
0.12 tsp white pepper
48 Chips, tortilla, light, baked (or pita bread; optional)

1 Preheat oven to 350 degrees F.
2 Add water and lentils to a pot and let boil. Lower heat and simmer 20 minutes or until lentils are tender.
3 Mix 2 tablespoons vinegar, mushrooms, shallots, and garlic in a bowl. Spoon mushroom mixture on a baking sheet and roast 15 minutes.
4 Using a food processor or blender, puree lentils, mushrooms, 2 tablespoons vinegar, walnuts, basil, salt, and pepper until smooth. Serve with tortilla chips and/or pita chips.

Use pine nuts or pecans for a different flavor.