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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

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

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.

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