Red lentil & sweet potato pâté

Red lentil & sweet potato pâté

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(30 ratings)

Cook: 30 mins Prep 10 mins plus chilling


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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  • 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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12th Mar, 2013
I really enjoyed this recipe! It is very tasty and satisfying with pitta or carrots for lunch. I had some left over, so re-heated it and mixed it in with a mild chicken curry - it added lovely textures and flavours.
pikolet's picture
29th Jan, 2013
I love this dip. I make it for company all the time and get many compliments.
21st Jan, 2013
I made this to take to work for lunch with some veg sticks and olives. It was very easy to make and very tasty! Didn't have smoked paprika so used cayenne and paprika as suggested by another comment here and it gave it a bit of a kick. My son has asked for it in his lunch box tomorrow...result!
6th Jan, 2013
I was looking for a healthy lunch box idea - and this is it! Really recommend as it is very tasty. Intend to pack up cucumber slices and cracker breads to go with it. Even veggie-phobic husband has given it the thumbs up. Smashing recipe.
14th Oct, 2012
So easy to make and really tasty for a lunch box! I add a bit more vinegar to give it more of a tang!
17th Sep, 2012
Really tasty and easy. I added garlic and 1/4 tsp cayenne pepper.
20th Aug, 2012
Please tell me where I can buy "smoked paprika" I have never heard about it before. Thanks !
28th Jul, 2012
Really tasty pate / dip. Didn't have any smoked paprika so used 3/4 tsp of sweet paprika and 1/4 cayenne, and I used green lentils. Worked out fine
16th Jun, 2012
Really good and made loads! Great to take to work for an easy lunch
20th Apr, 2012
Easy to make a tasted lovely. I blended it so it was smoother as I prefer it this way but was a really nice dip.


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