ROASTED MUSHROOM, LENTIL AND GOAT CHEESE PATÉ

This paté is made with crimini mushrooms. Surprisingly, these common mushrooms have recently been shown to surpass some of their more exotic mushroom counterparts (like shiitake or maitake mushrooms) in terms of immune system benefits.

Makes 2 cups

1 cup brown lentils
2 whole garlic cloves, peeled and crushed
2 Tbs. olive oil
1 lb. crimini mushrooms, stems trimmed, coarsely chopped
1 medium shallot, chopped
½ cup walnuts
¼ cup soft goat cheese
2 Tbs. fresh basil
2 tsp. fresh thyme leaves
salt and pepper

1. Preheat oven to 400 degrees F.

2. In a medium saucepan, combine lentils with 2 cups water. Bring to a boil. Add garlic cloves, reduce heat and simmer, partially covered, until lentils are soft, 20 to 25 minutes, and most of the water is absorbed.

3. While lentils are cooking, place mushrooms and shallots on a large baking sheet. Drizzle with oil, toss to coat, and roast at 400 degrees F for 10 minutes.

4. Remove from oven, add walnuts to pan, and continue roasting for 5 minutes longer, until mushrooms are tender and nuts are fragrant.

5. Transfer cooked lentils to a food processor. Add roasted mushroom mixture and goat cheese, and process until smooth. Add basil and parsley, and pulse until combined. Add salt and pepper to taste.

6. Pack into a ramekin or decorative mold, if desired, and chill for at least 1 hour before serving. Serve cold with whole-grain crackers or vegetables for dipping.

PER SERVING: 177 CAL; 9.4 G PROT; 8.6 G FAT (1.4 G SAT FAT); 18 G CARB; 1.8 MG CHOL; 20 MG SOD; 6 G FIBER; 2.4 G SUGARS