Red Lentil & Sweet Potato Pâté
Warm and comforting, this red lentil and sweet potato dip is a deliciously hearty option for any gathering. The combination of smoked paprika, red wine vinegar, and thyme brings out rich and deep flavors in this creamy dip. Perfect for dipping with pitta bread and colorful vegetable sticks, this dish is sure to be a hit with friends and family.
— Constant Cookbook
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
Instructions
- 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.
- 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.
Prep Time
PT30M
Yield
Serves 4
Nutrition
- Calories: 200 calories
- Fat Content: 5 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 28 grams carbohydrates
- Sugar Content: 5 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 9 grams protein
- Sodium Content: 0.4 milligram of sodium
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