Red lentil & sweet potato pâté

• olive oil↗1 tbsp tbsp

  plus extra for drizzling

• ½ onion

  finely chopped

• smoked paprika↗1 tsp tsp

  plus a little extra

• small sweet potato↗1

  peeled and diced

• red lentil↗140g g
• thyme↗3

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

• low-sodium vegetable stock↗500ml ml

  (choose a vegan brand, if desired)

• red wine vinegar↗1 tsp tsp

  (choose a vegan brand, if desired)

• pitta bread↗

  and vegetable sticks, to serve

Step-by-step instructions

1. 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. 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.