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
40g mature Cheddar cheese, grated
Heat the vegetable oil in a saucepan and sauté the onion, carrots, celery and garlic for 5 minutes.
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.
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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