Red Lentil & Sweet Potato Pâté

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

• Cooking Time Cook 30 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  200

• Protein

  9g

• Carbs

  28g

• Fat

  5g

• Saturates

  1g

• Fibre

  3g

• Sugar

  5g

• Salt

  0.4g

Ingredients

• 1 tbsp olive oil, plus extra for drizzling
• ½ onion, finely chopped
• 1 tsp smoked paprika, plus a little extra
• 1 small sweet potato, peeled and diced
• 140g red lentils
• 3 thyme sprigs, leaves chopped, plus a little extra to decorate (optional)
• 500ml low-sodium vegetable stock
• 1 tsp red wine vinegar
• pitta bread and vegetable sticks, to serve

Directions

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.

Categories: Courses, Dishes, Family & Kids, Healthy, Special Diets, Vegetarian