Roasted Mushroom, Walnuts and Lentil Goo in Scoops

Ingredients

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

Directions

1. 1

   Preheat oven to 350F degrees.

2. 2

   Combine water and lentils in saucepan and bring to a boil.

3. 3

   Lower temp to med. low and continue to simmer for approximately 15 minutes, or until lentils are soft then set aside.

4. 4

   In mixing bowl, put onions, garlic, and 2 Tbs. Balsamic vinegar and stir.

5. 5

   Add mushrooms and stir to combine all ingredients.

6. 6

   Put mushroom mix onto a baking sheet (with sides) and bake for 15 minutes. When done, cool slightly.

7. 7

   In food processor, combine lentils, mushroom mix, 2 Tbs. Balsamic vinegar, walnuts, basil, salt, pepper, and lemon juice.

8. 8

   Process until smooth.

9. 9

   Add cubed bread bit by bit to incorporate into the Goo.

10. 10

    When cooled, spoon Goo into a gallon size zipper top type plastic bag. Cut a small bit off one of the corners and pipe the Goo into the tortilla scoop. Garnish with a light sprinkling of smoked paprika. (At this point the Goo is not very pretty but very tasty.) Lay a leaf of Mizuna across the Goo and a piece of the lemon. You don't want the lemon too big or thick or it will overpower the Goo!