Red lentil & sweet potato pâté

Red lentil & sweet potato pâté

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(34 ratings)

Cook: 30 mins Prep 10 mins plus chilling


Serves 4

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.

Nutrition and extra info

  • Vegetarian
  • Vegan

Nutrition: per serving

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


  • 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



    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)


    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


  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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1st Dec, 2019
I served this as a starter to friends. They liked it, but I thought it was a little bland. I made a day in advance and it was fine. Served with assorted crackers.
16th Jun, 2019
Just reporting back now i have finished it. this pate really is delicious, like others have mentioned, I can eat it out of the bowl with a spoon! It reminded me of pease pudding on steroids! hubby wasn't keen though.
10th Jun, 2019
I have just come across this recipe today and have made it. I have tweaked it a little, by using a mixture of light beef stock and veg stock, plus taco seasoning and turmeric. I forgot to add the vinegar but I don;t think it needs it. It is really nice hot, and I am not usually a fan of sweet potatoes. I cooked it for 30 minutes so the pate kind of mashed itself!
GiSora's picture
2nd Mar, 2019
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
26th Feb, 2019
Dip sounds great! Can't wait to try it out- any comments on making it with a different recipe?
1st Jan, 2019
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.
30th Dec, 2018
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.
21st Mar, 2018
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.
19th Feb, 2018
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.
27th Jan, 2018
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.


27th Nov, 2018
Has anyone tried freezing this?
28th Sep, 2014
I know the recipe doesn't have a freeze symbol but has anyone tried to freeze it successfully?
Livvy Goodman's picture
Livvy Goodman
20th Apr, 2020
I put some chilli flakes in it, they really complete the flavour as well as adding a nice kick.
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