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Red lentil & sweet potato pâté

Red lentil & sweet potato pâté

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(29 ratings)

Cook: 30 mins Prep 10 mins plus chilling

Easy

Serves 4

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

Nutrition and extra info

  • Vegetarian
  • Vegan

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

    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

    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 potatoes

    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 (choose a vegan brand, if desired)
  • 1 tsp red wine vinegar (choose a vegan brand, if desired)
  • pitta bread and vegetable sticks, to serve

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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GiSora's picture
GiSora
2nd Mar, 2019
5.05
So yummy. I blend it in the wand and added 3 tsp yogurt to cool it and loosen up its consistency. Had it with mixed leaves, peppers and Arabic bread. Vegan wrap diy. Delicious
Greentea9manchipp's picture
Greentea9manchipp
26th Feb, 2019
4.05
Dip sounds great! Can't wait to try it out- any comments on making it with a different recipe?
kwray2002
1st Jan, 2019
2.05
The finished pate tastes like set lentil soup. I didn't enjoy it as a spread or dip because I couldn't get past the soup similarity. It didn't taste unique enough to stand alone as a pate in my opinion.
alison-oconnor
30th Dec, 2018
5.05
This is delicious! I made it a couple of days before my parties and it kept beautifully, tasted scrummy and received lots of compliments. One of my guests liked it so much I send him home with the leftovers! I served it on crostini and its texture was perfect - it didn't make the toasted bread go soggy. I just used normal paprika and couldn't get thyme so used tarragon. It isn't particularly pretty looking but was improved visually by garnishing (I used fresh tarragon leaves and finely chopped red pepper). I would definitely recommend this and will make it again, think it would make a fab sandwich filling.
Daggins482
21st Mar, 2018
5.05
I was sceptical about how good this would be as the ingredients didn't look overly special but I gave it a go based on the reviews. I'm so glad I did. It tastes amazing and I could happily eat it on its own with a spoon! I reduced the stock by 50ml and then mashed the mixture with a potato masher. It made a beautiful paste like texture.
private_helen
19th Feb, 2018
4.05
I've made this twice now- it makes a great lunch with crackers and veg sticks. Cheap and very easy to make. Reading the comments, I reduced the stock by 25ml, and the end result was a thick paste. I gave it a quick whizz with my stick blender and spooned into individual small cliplock boxes for lunches the following day. We are not vegetarian, and the second time it was made using chicken stock- just as nice.
Annie17
27th Jan, 2018
4.05
Very tasty, but not a thick enough consistency for me. Perhaps it will firm up a bit in the fridge. Will either use less stock next time or more lentils.
Murfy's picture
Murfy
3rd Jul, 2017
5.05
Lovely spread, great on Ryvita or as a sandwich filler. Bear in mind that the recipe makes a lot (guessing at 500g). I'll be halving the recipe next time.
regalsnipe
29th Nov, 2016
5.05
Loved this recipe. Easy and cheap to make. Had it one oatcakes with some cucumber, but could quite easily sit and eat it straight out of the bowl :)
kittynel
29th Nov, 2016
5.05
Very easy, quick and amazingly tasty dish. I used a 'minipimer' to smooth it out completely; made it more like a purée. I preferred it more as texture.

Pages

norbert
27th Nov, 2018
Has anyone tried freezing this?
vicki_mh
28th Sep, 2014
I know the recipe doesn't have a freeze symbol but has anyone tried to freeze it successfully?
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