1 tbsp vegetable oil
50g onion or leek, chopped
100g carrots, peeled and chopped
15g celery, chopped
50g split red lentils
250g sweet potato, peeled and chopped
200ml passata (sieved tomatoes)
50g grated mature Cheddar cheese
Heat the vegetable oil and sauté the onion, carrots and celery for 5 minutes. Rinse the lentils and add to the pan.
Add the sweet potato and sauté for 1 minute. Pour in the passata and 1 tbsp of water. Cover and cook for about 30 minutes.
Remove from the heat and stir in the cheese until melted. Puree in a blender until it reaches the desired consistency.
Recipe taken from the 25th Anniversary Edition of Annabel’s New Complete Baby & Toddler Meal Planner (Ebury, £14.99). Filled with timeless classics and brand new recipes, visit www.annabelkarmel.com for more information.