“This vegetarian dip is a healthy alternative to houmous and great with crudites in a lunchbox. Recipe from Good Food magazine, February 2012. PER SERVING200 kcalories, protein 9g, carbohydrate 28g, fat 5 g, saturated fat 1g, fibre 3g, sugar 5g, salt 0.4 g”

Ingredients Nutrition

  • 1 tablespoon olive oil, plus extra for drizzling
  • 12 onion, finely chopped
  • 1 teaspoon smoked paprika, plus a little extra
  • 1 small sweet potato, peeled and diced
  • 5 ounces red lentils
  • 3 fresh thyme sprigs, leaves chopped, plus a little extra to decorate (optional)
  • 2 cups low sodium vegetable broth
  • 1 teaspoon red wine vinegar
  • pita bread and vegetable stick, to serve


  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. 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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a