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