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  • 1/2 finely chopped onion
  • 1 medium carrot (approx 100g), peeled & chopped
  • 2 tbsp chopped celery
  • 1 tbsp vegetable oil
  • 4 tbsp split red lentils
  • 250 g sweet potato, peeled & chopped
  • 200 ml Annabel Karmel’s Tomato, carrot & cheese sauce
  • 200 ml unsalted vegetable stock or water


  1. Heat the vegetable oil and sauté the onion, carrot and celery for about 5 minutes or until softened.
  2. Rinse the lentils and sauté for one minute.
  3. Add the sweet potato and pour over the tomato, carrot and cheese sauce and the stock or water.
  4. Bring to the boil; turn down the heat and simmer, covered with a lid for 20 minutes.
  5. Puree together with the grated Cheddar using an electric hand blender to your desired consistency.
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