Enjoy this tasty vegetarian spread with toast and a side dish of tomato wedges and cucumber sticks, or use it as a sandwich filling with crisp lettuce.

Serves:

8

Preparation time:

10 minutes

Cooking time:

20 minutes

Approximate cost for recipe:

£3.04

Approximate cost per serving:

38p

• 400g sweet potatoes, peeled and cut into chunks
• 100g red lentils
• 600ml (1 pint) vegetable stock
• 150g roasted red peppers (not in oil), drained, patted dry and chopped
• 100g low-fat soft cheese
• Ground black pepper
• Toast, tomato wedges and cucumber sticks, to serve

1. Put the sweet potatoes and lentils into a saucepan with the vegetable stock. Bring to the boil, then reduce the heat and simmer for 20 minutes, without a lid, until the sweet potatoes are tender and the lentils are soft. Take care that the mixture doesn’t boil dry.
2. Drain off any excess liquid thoroughly, using a colander or sieve. It’s important that the ingredients are quite dry. Leave until completely cold.
3. Tip the sweet potatoes and lentils into a bowl and add the red peppers, soft cheese and herbs. Use a hand-held stick blender to blend the ingredients together until smooth. Use a potato masher if you don’t have a blender.
4. Season the spread with black pepper. Cover and chill until ready to eat. Spread onto toast and serve with tomato wedges and cucumber sticks.

Tip 1: If you’re not keen on peppers, use a chopped onion or carrot instead, cooking it with the sweet potatoes.

Tip 2: Keep the spread in the refrigerator for up to 4 days. If you like, freeze some of it and use within 2 months.