New You Sweet Potato Chips
9th April 2015
Blue Berry Almond Milk Skin Booster
9th April 2015
Ingredients
- 1 tbsp coconut oil
- 1/2 onion finely chopped
- 1 tsp smoked paprika plus a little extra
- 1 small sweet potato peeled and diced
- 140 g red lentils
- 3 thyme sprigs leaves chopped, plus a little extra to decorate (optional)<
- 500 ml low-sodium vegetable stock
- 1 tsp red wine vinegar
- ice cake and vegetable sticks, to serve
Servings:
Instructions
- 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 dust with the extra paprika and sprinkle with thyme sprigs, if you like. Serve with rice cake and vegetable sticks.
