One pot, two dishes

I love lentils, cheap, versatile, tasty and low fat!!  This is a dual recipe, which makes two separate vegetarian starters from a single pot of lentils.

This is an ideal recipe to make in the Kitchen Companion - making the most of one pot cooking.

Lentil pate and lentil and tomato soup

1 sweet potato, peeled and chopped
200g red lentils
10 sun dried tomatoes
1 sprig thyme or 1 tsp dried thyme
800ml water
1 fat garlic clove, sliced
1 tin chopped tomatoes
400ml stock
Salt and pepper to taste.

Put the sweet potato, lentils , sun-dried tomatoes, thyme and water in the cast iron bowl. Cover with the cast iron lid. place the bowl on the heater base or on the hob.
Turn the heater base to its highest setting and bring to the boil.
Turn down to a low heat and simmer for about an hour - until the sweet potato is very soft and most of the water has been absorbed.
Add the sliced garlic and season to taste.  Cook, without a lid, for another 10 minutes until all the water is absorbed.

Remove the thyme if you have used fresh herbs.  Blend the mixture until smooth and cool half in the fridge.  
Serve the cold pate with toast.

Use the remaining half to create a tasty and warming soup - ideal on a chilly winter day.
Add the chopped tomatoes and  stock to the other half of the mixture.  Stir well to mix, return to the heat and warm through.
Serve with crusty bread.

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