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Lentil and Vegetable Purée Recipe by Annabel Karmel

Lentil and Vegetable Purée Recipe by Annabel Karmel
by Annabel Karmel |
Published on

Preparation Time

40 minutes

Serves

6

Ingredients

  • 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

  1. Heat the vegetable oil and sauté the onion, carrots and celery for 5 minutes. Rinse the lentils and add to the pan.

  2. 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.

  3. 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.

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