Photo: Louis Hansel
Red lentil & sweet potato pâté
9 ingredients
30 min
Serves 4
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Rosie Clewlow's vegetarian dip is a healthy alternative to houmous and great with crudités in a lunchbox
Estimated Nutrition (whole recipe, rough)
1021
Calories
28g
Protein
29g
Fat
163g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Onion | 1 medium (110g) | 44 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes