From 6-9 months
Suitable for home freezing
Makes about 4 portions

25g/1oz peeled and finely chopped onion
7.5ml/½ tbsp vegetable oil
25g/1oz red lentils
200g/7oz carrots, peeled and sliced
15g/1/2oz unsalted butter
2 tomatoes, skinned, de-seeded and roughly chopped
50g/2oz cheddar cheese, grated

  • In a saucepan, sauté the onion in the vegetable oil until softened (3 to 4 minutes). Rinse the lentils and drain and add to the onion. Add the carrots and pour over enough boiling water to cover generously.
  • Bring to the boil, then cover the saucepan and cook over a medium heat for 25 minutes. Melt the butter in a saucepan and sauté the tomatoes until mushy, then stir in the cheddar cheese.
  • Drain the carrot and lentil mixture and reserve the cooking liquid. Combine the carrots and lentils together with 125ml/4fl oz of the cooking liquid and the tomato and cheese mixture in a food processor and purée to a smooth consistency.

Lentils are a good source of protein, iron and fibre. They are also a rich source of potassium, zinc and folic acid.

Recipe taken from Annabel Karmel's First Meals