Carrot Puree with Lentils and Cheese

Carrot Puree with Lentils recipe by Annabel Karmel


Carrot Puree with Lentils and Cheese

This vegetable puree uses lentils which are a good source of protein, fibre, potassium, zinc & folic acid, making them a nutritious ingredient for growing babies.



1 small onion
1 medium carrot, peeled & chopped
25 g red pepper, cored, deseeded & chopped
1 tbsp vegetable oil
2 tbsp red lentils
250 ml boiling water or unsalted vegetable stock
50 g grated Cheddar cheese


  1. Sauté the onion, carrot and red pepper in the vegetable oil for about 3-4 minutes.
  2. Rinse the lentils and add them to the pan and pour over the boiling water or vegetable stock
  3. Cover and simmer for 25-30 minutes or until the lentils are quite mushy
  4. Top up with a little more water if necessay but there should only be a litle liquid left at the end
  5. Stir in the Cheddar cheese and purée using a hand blender

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