For Christmas this year, I had a guest who doesn’t eat gluten or dairy. I saw this recipe on bbcgoodfood.com and thought it would be a perfect dip on the appetizer table. It was a huge hit, not only with this particular guest, but with everyone else too! It was delicious on crackers as well as with crudite. This is great to make ahead the day before. Refrigerate it when done, but make sure you serve it at room temperature so that it’s nice and soft. This recipe makes two bowls worth, which was good because the first bowl disappeared in minutes.
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
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.
note: I did not drizzle with olive oil. Instead I drizzled with Croatian pumpkin seed oil, which added a lovely ‘nutty’ flavourPin It