Red lentil & sweet potato pâté

Rosie Clewlow's vegetarian dip is a healthy alternative to hummus and great with crudités in a lunchbox

  • Cook:30 mins
    Prep 10 mins plus chilling
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 200
  • fat 5g
  • saturates 1g
  • carbs 28g
  • sugars 5g
  • fibre 3g
  • protein 9g
  • salt 0.4g


  • 1 tbsp olive oil, plus extra for drizzling
  • ½ onion, finely chopped
  • 1 tsp smoked paprika, plus a little extra
  • 1 small sweet potato, peeled and diced
  • 140g red lentils
  • 3 thyme sprigs, leaves chopped, plus a little extra to decorate (optional)
  • 500ml low-sodium vegetable stock
  • 1 tsp red wine vinegar
  • pitta bread and vegetable sticks, to serve


  1. Heat the oil in a large pan, add the onion and cook slowly until soft and golden. Tip in the paprika and cook for a further 2 mins, then add the sweet potato, lentils, thyme and stock. Bring to a simmer, then cook for 20 mins or until the potato and lentils are tender.

  2. Add the vinegar and some seasoning, and roughly mash the mixture until you get a texture you like. Chill for 1 hr, then drizzle with olive oil, dust with the extra paprika and sprinkle with thyme sprigs, if you like. Serve with pitta bread and vegetable sticks.

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