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Red Lentil and Sweet Potato Dip

Red Lentil and Sweet Potato Dip

"An indian inspired recipe that will go alongside all salads and grilled meats. Serve at a BBQ with lots of veggie sticks or why not try some homemade bread sticks and mini cocktail sausages? Challenge yourself!" 

  • 1 tbsp olive oil
  • ½ onion
  • 1 tsp smoked paprika
  • 1 small sweet potato
  • 140g red lentils (soaked overnight)
  • 3 thyme sprigs
  • 500ml homemade vegetable stock
  • 1 tsp red wine vinegar
  1. Soak lentils overnight, drain and set aside
  2. Finely chop the onion and thyme. 
  3. Peel the sweet potato and dice it into similar size pieces. 
  4. Heat the oil in a large pan, add the onion and cook slowly until soft and brown.
  5. Tip in the paprika and cook for a further 2 mins, then add the sweet potato, lentils, thyme and stock. 
  6. Bring to a simmer, then cook for 20 mins, until the potato and lentils are soft.
  7. Add vinegar and seasoning to taste. 
  8. Roughly mash the mixture to a texture of choice. 
  9. Chill for 1 hr, then drizzle with olive oil, dust with paprika and sprinkle with thyme. 
  10. Serve with vegetable sticks (see crudités) and enjoy!


Gluten Free: Yes

Dairy Free: Yes

Vegan: Yes

Vegetarian: Yes

Recipe Serves: 4 people

Difficulty: Medium

Time: 60 mins

Calories: 107

Carbs: 14g

Sugar: 4g

Fat: 4g

Saturates: 1g

Protein: 3g

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