Red lentil & sweet potato pâté

Red lentil & sweet potato pâté

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(18 ratings)

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Cooking time

Cook: 30 mins Prep 10 mins plus chilling

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
200
protein
9g
carbs
28g
fat
5g
saturates
1g
fibre
3g
sugar
5g
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

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Method

  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.

Recipe from Good Food magazine, February 2012

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Comments

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Rowena Wilkes's picture

How long will this keep in the fridge? Is it ok to prepare it a couple of days in advance do you think?

emmadh's picture
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Great! And comforting to know that something so tasty can be so healthy.

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