Sweet potato and lentil pate with BFree Pitta Bread crisps
A delicious lentil pate that pairs perfectly with homemade BFree Pitta Bread crisps. Posted in partnership with BFree.
Ingredients
For the pate
- Half an onion, finely chopped
- 1 medium sweet potato, peeled and diced
- Pinch of dried thyme.
- 500ml of Swiss marigold low salt stock
- 140g of red lentils
- 1½ tsp of smoked paprika
- 1 large clove of garlic
- 1 tbsp olive oil
For the BFree Pitta Bread crisps
- BFree Pitta Bread
- Olive Oil
- Seasonings to taste
Method
Pate:
- Heat the oil in a large pan, add the onion and garlic 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 seasoning, roughly mash the mix. For a smoother pate, blend with a hand blender. Chill for 1 hour, then drizzle with olive oil.
- Dust with extra paprika and sprinkle with thyme sprigs. Serve with carrot sticks and pitta crisps.
Pitta Crisps:
- Brush pitta breads with olive oil and sprinkle with seasoning of your choice.
- Cut them into large triangles and crisp in an air fryer for 5 minutes.
- Allow to cool and use them to scoop up the pate.
Nutrition
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All recipes are created by Frances Buckley MSc.
Licenced food safety trainer. MSc in Applied Culinary Nutrition.
Currently Technical Food Advisor at Coeliac Society of Ireland.
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