Roasted Mushroom, Walnuts and Lentil Goo in Scoops

Name: Roasted Mushroom, Walnuts and Lentil Goo in Scoops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dried red lentils; 2 cups water; 4 tablespoons balsamic vinegar, divided; 10 oz.package cremini mushrooms, sliced; 12 small onion, diced finely; 3 garlic cloves, pressed; 2 cups walnuts, toasted; 14-⅓ cup fresh basil; 1 teaspoon sea salt; ¼ teaspoon white pepper, freshly ground; 1 slice white bread, cubed; 12 fresh lemon, juice of; 12 lemon, sliced very, very thin in triangles; smoked paprika; mizuna greens, small leaf pieces; baked corn tortilla chips or pita chips

Servings: persons

1 cup dried red lentils
2 cups water
4 tablespoons balsamic vinegar, divided
10 oz.package cremini mushrooms, sliced
12 small onion, diced finely
3 garlic cloves, pressed
2 cups walnuts, toasted
14-⅓ cup fresh basil
1 teaspoon sea salt
¼ teaspoon white pepper, freshly ground
1 slice white bread, cubed
12 fresh lemon, juice of
12 lemon, sliced very, very thin in triangles
smoked paprika
mizuna greens, small leaf pieces
baked corn tortilla chips or pita chips

1
Preheat oven to 350F degrees.
2
Combine water and lentils in saucepan and bring to a boil.
3
Lower temp to med.
4
low and continue to simmer for approximately 15 minutes, or until lentils are soft then set aside.
5
In mixing bowl, put onions, garlic, and 2 Tbs.
6
Balsamic vinegar and stir.
7
Add mushrooms and stir to combine all ingredients.
8
Put mushroom mix onto a baking sheet (with sides) and bake for 15 minutes.
9
When done, cool slightly.
10
In food processor, combine lentils, mushroom mix, 2 Tbs.
11
Balsamic vinegar, walnuts, basil, salt, pepper, and lemon juice.
12
Process until smooth.
13
Add cubed bread bit by bit to incorporate into the Goo.
14
When cooled, spoon Goo into a gallon size zipper top type plastic bag.
15
Cut a small bit off one of the corners and pipe the Goo into the tortilla scoop.
16
Garnish with a light sprinkling of smoked paprika.
17
(At this point the Goo is not very pretty but very tasty.)
18
Lay a leaf of Mizuna across the Goo and a piece of the lemon.
19
You don't want the lemon too big or thick or it will overpower the Goo!

931

kcal

Calories

Fat

137

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup dried red lentils, 2 cups water, 4 tablespoons balsamic vinegar, divided, 10 oz.package cremini mushrooms, sliced, and more.

Yes, Roasted Mushroom, Walnuts and Lentil Goo in Scoops falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!