Red lentil & sweet potato pâté

Red lentil & sweet potato pâté

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(22 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
  • 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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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.
Jennyahurst
9th Sep, 2014
Seems like a lot of excess fluid - I kept on heat until lentils mushy then took off. It did seem to thicken to a reasonable consistency once cold. Very yummy!
lesleypears
17th Apr, 2014
This is delicious, caught carnivore husband eating it with a spoon :-D
sophie_h_88
25th Jan, 2014
I'm not sure why, but i made it yesterday and left it to settle in the fridge so I can have it today as part of my diet. However it tastes very strong and like terps? Where have I gone wrong? I'm thinking maybe some garlic would help?
veggie84
4th Nov, 2013
A delicious alternative to humous which, let's be honest, can get a bit boring. I substitute sweet potato for butternut squash and often throw in cayenne pepper, chilli and other spices. Although the original recipe is just fab.
eilibake
30th May, 2013
5.05
Delicious! We pushed the boat out and had it spread thickly on Hugh fearnley-whittingstall's wholemeal savoury drop scones! Thought the flavour was great and a squeeze of lemon really added to it. A spot of chilli might add some interest too. Will definitely make again.
jes_668
20th May, 2013
4.05
Tasted nice but found it wasn't thick enough for me. Will try it with less stock next time
jes_668
20th May, 2013
4.05
Tasted nice but found it wasn't thick enough for me. Will try it with less stock next time

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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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