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Red lentil & sweet potato pâté

Red lentil & sweet potato pâté

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(19 ratings)

Cook: 30 mins Prep 10 mins plus chilling

Easy

Serves 4
Rosie Clewlow's vegetarian dip is a healthy alternative to houmous and great with crudités in a lunchbox

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal200
  • fat5g
  • saturates1g
  • carbs28g
  • sugars5g
  • fibre3g
  • protein9g
  • salt0.4g
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Ingredients

  • 1 tbsp olive oil, plus extra for drizzling

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • ½ onion, finely chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 tsp smoked paprika, plus a little extra
  • 1 small sweet potato, peeled and diced

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • 140g red lentil
  • 3 thyme sprigs, leaves chopped, plus a little extra to decorate (optional)

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 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.

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Comments, questions and tips

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Comments (23)

louisepanks's picture

Really tasty used yellow split peas second time more texture and took extra 5 mins to cook but worth a ho

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
5

Great! And comforting to know that something so tasty can be so healthy.

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