Red Lentil & Sweet Potato Pâté |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This vegetarian dip is a healthy alternative to houmous and great with crudites in a lunchbox. Recipe from Good Food magazine, February 2012. PER SERVING200 kcalories, protein 9g, carbohydrate 28g, fat 5 g, saturated fat 1g, fibre 3g, sugar 5g, salt 0.4 g Ingredients:
1 tablespoon olive oil, plus extra for drizzling |
1/2 onion, finely chopped |
1 teaspoon smoked paprika, plus a little extra |
1 small sweet potato, peeled and diced |
5 ounces red lentils |
3 fresh thyme sprigs, leaves chopped, plus a little extra to decorate (optional) |
2 cups low sodium vegetable broth |
1 teaspoon red wine vinegar |
pita bread and vegetable stick, 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.
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