Red lentil & sweet potato pâté
By Good Food
Rosie Clewlow's vegetarian dip is a healthy alternative to hummus and great with crudités in a lunchbox
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Cook:30 mins
Prep 10 mins plus chilling - Serves 4
- Easy
Nutrition per serving
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kcal 200
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fat 5g
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saturates 1g
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carbs 28g
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sugars 5g
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fibre 3g
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protein 9g
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salt 0.4g
Ingredients
- 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
Method
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.
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.