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.