Sweet Potato and Red Lentil Bites with Yogurt Dip

Name: Sweet Potato and Red Lentil Bites with Yogurt Dip
Total time: 35 min
Yield: 1 serving
Cuisine: International
Ingredients: ¼ cup (50 g) dry red lentils; ½ cup (100 g) peeled, cubed sweet potato; 1 tablespoon fine breadcrumbs, plus extra if needed; 1 teaspoon olive oil; ¼ teaspoon dried oregano; 1 tablespoon plain yogurt; 1 teaspoon lemon juice; 1 teaspoon water; Small pinch of salt

Prev List Next

AI-generated image

35 minTotal time

EasyDifficulty

280kcal / serving

Ingredients

For 1 serving

servings

¼ cup (50 g) dry red lentils
½ cup (100 g) peeled, cubed sweet potato
1 tablespoon fine breadcrumbs, plus extra if needed
1 teaspoon olive oil
¼ teaspoon dried oregano
1 tablespoon plain yogurt
1 teaspoon lemon juice
1 teaspoon water
Small pinch of salt

Ingredient substitutions

Fine breadcrumbs Quick oats, pulsed briefly into a coarse crumb
Dried oregano Dried thyme
Plain yogurt Plain Greek yogurt thinned with a little water

Nutrition per serving

Estimated values for 1 serving, 280 kcal

Protein12 g

Carbohydrates48 g

Fat5 g

Fiber 10 g · Sugar 7 g · Sodium 240 mg

PDF Find nearby

Tender, easy-to-hold bites combine creamy sweet potato and red lentils with gentle herbs. Serve warm with a smooth, tangy yogurt dip for a simple snack or appetizer.

Appetizer International Vegetarian

Steps

Rinse the lentils. Put them in a small saucepan with enough water to cover generously; simmer until very soft, about 12–15 minutes. Drain thoroughly.
Meanwhile, steam or boil the sweet potato until a fork slides through easily, about 10–12 minutes. Drain and mash until smooth.
Combine the lentils, mashed sweet potato, breadcrumbs, oregano, and salt. Let the mixture cool until easy to handle. If it feels too loose to shape, mix in a little more breadcrumb.
Shape into 6 small, sturdy bites. Warm the olive oil in a nonstick pan over medium-low heat and cook the bites, turning gently, until lightly golden on both sides, about 6–8 minutes total.
Stir the yogurt, lemon juice, and water into a smooth dip. Serve alongside the warm bites.

Tips for Sweet Potato and Red Lentil Bites with Yogurt Dip

A thick mixture should hold its shape without sticking heavily to your fingers; extra moisture can make the bites fragile.
A small nonstick skillet and a thin spatula make turning the soft bites easier.
The mixture can be shaped ahead and refrigerated, covered, for up to a day before cooking.

Drink pairing

A dry, lightly sparkling rosé
Its crisp acidity and gentle berry notes balance the sweet potato and creamy lentils without overpowering the mild herbs.

0% option: Chilled sparkling water with lemon