Lentil-Walnut “Paté” With Watercress Salad

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SHAPE Magazine
Nutrition per serving    (USDA % daily values)
CAL
768
FAT
37%
CHOL
0%
SOD
100%

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Ingredients for 4 servings

2 teaspoons extra-virgin olive oil

1 large shallot, thinly sliced

1 garlic clove, minced

1⁄4 cup walnuts

3⁄4 cup canned lentils, rinsed and drained

2 teaspoons balsamic vinegar

1⁄4 teaspoon kosher salt

freshly ground black pepper

2 teaspoons finely chopped flat-leaf parsley

1 teaspoon finely chopped fresh thyme

8 pieces whole-grain crisp bread (such as Was a)

2 teaspoons fresh lemon juice

1⁄4 teaspoon Dijon mustard

1⁄4 teaspoon sugar

1⁄8 teaspoon kosher salt

2 bunches watercress, stems removed (about 6 lightly packed cups)

4 large radishes, thinly sliced

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