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Tomato, Carrot & Cheese

A two-way wonder, these recipe ingredients can be made into a puree or a soup, just add more stock.

Vegetarian
Prep Time: 5 minutes
Cook Time: 26 minutes
Serves: 4
Great for:  9-12 Months
Suitable for Freezing
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Ingredients
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
Method
  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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