Hello and welcome to May! I am hoping the start of this month heralds the beginning of sunnier days, starting with this long weekend we are about to enjoy.
Today’s recipe is for a vegetarian dip but I guess it could be described as a pâté too. I found a packet of red lentils in the cupboard and had a little look through my recipe books for something different to do with it.
This is lovely served with crisps or vegetable crudités if you are trying to be good like me at the moment!
This made quite a large bowl of dip with can easily be transformed into little lentil patties with the addition of an egg to bind and a handful of breadcrumbs…I love a good 2-in-1 recipe!
1 small red onion, or half of a normal sized one, chopped
A good glug of olive oil
1 teaspoon of smoked paprika
1 sweet potato, peeled and diced
150g of red lentils
1 teaspoon of dried thyme
500ml of vegetable stock
Salt and pepper
How to make it
- Begin by softly frying the red onion in olive oil on a low heat until soft
- Add the paprika and mix well in the pan
- Now add the sweet potato, lentils, thyme, pour over the stock and season well
- Simmer for about 20 minutes, stirring occasionally until the potatoes are tender and most of the liquid has been absorbed
- Allow the mixture to cool slightly then roughly mash using a fork until the dip is at a consistency you are happy with. You could always use a blender if you prefer a completely smooth dip…I prefer a chunky one!
- Allow to chill and then serve