200 Kcals & 5g Fat per serving
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 lentil
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.
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