Lentil Puree With Tomato & Cheese

Lentil Puree With Tomato & Cheese

by Annabel Karmel |

Preparation Time

20 minutes




  • 1 tbsp vegetable oil

  • 1 small onion, peeled and chopped

  • 100g carrots, peeled and chopped

  • 15g celery, chopped

  • 1 small clove garlic, crushed

  • 50g split red lentils

  • 250g sweet potatoes, peeled and chopped

  • 200g tomato passata

  • 200ml water

  • 40g mature Cheddar cheese, grated

  1. Heat the vegetable oil in a saucepan and sauté the onion, carrots, celery and garlic for 5 minutes.

  2. Tip the lentils into a sieve and rinse under running water, drain then add to the pan. Add the sweet potato and sauté for 1 minute.

  3. Pour in the passata and water, then cover and cook for about 30 minutes. Remove from the heat and stir in the cheese until melted. Blend until smooth.

Suitable from 6 months

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