Coconut-crusted lime chicken
Treat your friends or family to these chicken bites, delicious with mango chutney and rice - and good cold the next day too
Red lentil & sweet potato pâté
- Preparation and cooking time
- Cook:
- Prep 10 mins plus chilling
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp olive oilplus extra for drizzling
- ½ onionfinely chopped
- 1 tsp smoked paprikaplus a little extra
- 1 small sweet potatopeeled and diced
- 140g red lentil
- 3 thymesprigs, 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 breadand vegetable sticks, to serve
Nutrition: per serving
- kcal200
- fat5g
- saturates1g
- carbs28g
- sugars5g
- fibre3g
- protein9g
- salt0.4glow
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.
