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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Roasted Mushroom, Lentil, and Walnut Pate

Source: dLife

A nutty, herbed, creamy lentil dip.

Nutrition Facts

Makes 48 servings
Amount Per Serving

Calories	29.5

Total Carbs	3.3 g

Dietary Fiber	0.7 g

Sugars	0.6 g

Total Fat	1.2 g

Saturated Fat	0.1 g

Unsaturated Fat	0.9 g

Potassium	18.6 mg

Protein	1.6 g

Sodium	13.1 mg

Dietary Exchanges 1.2 Fat, 0.0 Vegetables, 0.2 Starch, 0.0 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

2.0
2 cup cold water 1.0
1 cup dried lentils 0.25
0 1/4 cup balsamic vinegar 8.0
8 oz fresh mushrooms 1.0
1 tbsp shallots, chopped 2.0
2 each medium garlic cloves 0.75
0 3/4 cup chopped walnuts 0.5
0 1/2 cup fresh basil 0.25
0 1/4 tsp salt 0.125
0.125 tsp white pepper 48.0
48 each Chips, tortilla, light, baked

Directions

Preheat oven to 350 degrees F.
Add water and lentils to a pot and let boil. Lower heat and simmer 20 minutes or until lentils are tender.
Mix 2 tablespoons vinegar, mushrooms, shallots, and garlic in a bowl. Spoon mushroom mixture on a baking sheet and roast 15 minutes.
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.