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Roasted Mushroom, Lentil, and Walnut Pate
Source: dLife

A nutty, herbed, creamy lentil dip.

Prep Time: 20 minutes
Cook Time: 20 minutes
Difficulty: Intermediate

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

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