
Red lentil & sweet potato pâté
- Good Food team
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Serves 4
Easy
Cook: 30 mins
Prep 10 mins plus chilling
A star rating of 4.5 out of 5.38 ratingsRate
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This easy vegetarian dip is a healthy alternative to hummus and great with crudités in a lunchbox or served as a vegan pate as part of a snack selection.
Vegan
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
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 lentil
-
3 thyme
sprigs, leaves chopped, plus a little extra to decorate (optional)
-
500ml low-sodium vegetable stock
(choose a vegan brand, if desired)
-
1 tsp red wine vinegar
(choose a vegan brand, if desired)
-
pitta bread
and vegetable sticks, to serve
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Nutrition: per serving
-
kcal200
-
fat5g
-
saturates1g
-
carbs28g
-
sugars5g
-
fibre3g
-
protein9g
-
salt0.4g
low
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Method
-
step 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.
-
step 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.
Recipe from Good Food magazine, February 2012
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A star rating of 4.5 out of 5.38 ratings
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