Red lentil & sweet potato pâté

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N/A

Source

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 lentil

3 thyme sprigs, leaves chopped, plus a little extra to decorate (optional)

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

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.