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)

1. Preheat oven to 350u0b0.
2. Combine water and lentils in a small saucepan; bring to a boil. Reduce heat; simmer 20 minutes or until lentils are soft.
3. Combine 2 tablespoons vinegar, mushrooms, shallots, and garlic in a bowl. Place mushroom mixture on a jelly-roll pan, and bake at 350u0b0 for 15 minutes.
4. 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.

water, dried lentils, balsamic vinegar, cremini mushrooms, shallots, garlic, walnuts, fresh basil, salt, white pepper, tortilla chips

Taken from www.myrecipes.com/recipe/roasted-mushroom-lentil-walnut-pt (may not work)