Red lentil & sweet potato pâté

Red lentil & sweet potato pâté

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(30 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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nicholamarie
16th Apr, 2012
5.05
I had just got back from shopping and realized I had forgotten something to put on my Rivita. I spotted this recipe and had enough spare ingredients to make it. It's a lovely addition to my crisp breads for a very healthy and tasty snack. My mam and I who are both on diets will be using this one again!!
louisepanks
4th Mar, 2012
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
Rowena Wilkes
7th Feb, 2012
How long will this keep in the fridge? Is it ok to prepare it a couple of days in advance do you think?
emmadh
20th Jan, 2012
5.05
Great! And comforting to know that something so tasty can be so healthy.

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