1/2 finely chopped onion<br />
1 medium carrot (approx 100g), peeled & chopped<br />
2 tbsp chopped celery<br />
1 tbsp vegetable oil<br />
4 tbsp split red lentils<br />
250 g sweet potato, peeled & chopped<br />
200 ml Annabel Karmel’s Tomato, carrot & cheese sauce<br />
200 ml unsalted vegetable stock or water<ol>
<li>Heat the vegetable oil and sauté the onion, carrot and celery for about 5 minutes or until softened.</li>
<li>Rinse the lentils and sauté for one minute.</li>
<li>Add the sweet potato and pour over the tomato, carrot and cheese sauce and the stock or water.</li>
<li>Bring to the boil; turn down the heat and simmer, covered with a lid for 20 minutes.</li>
<li>Puree together with the grated Cheddar using an electric hand blender to your desired consistency.</li>
</ol>
Tomato, Carrot & Cheese
A two-way wonder, these recipe ingredients can be made into a puree or a soup, just add more stock.
