Red lentil & sweet potato pâté

Red lentil & sweet potato pâté

Ingredients1 tbsp olive oil , plus extra for drizzling½ onion , finely chopped1 tsp smoked paprika , plus a little extra1 small sweet potato , peeled and diced140g red lentil3 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…

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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

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, February 2012

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Vegan Recipes