Lovely Lentils -from Annabel Karmel book
Adding lentils to a baby puree provides a good source of protein and beta-carotene and also folate, fibre and vitamin C.
30g (1oz) butter
125g (4oz) leeks, finely sliced
30g (1oz) celery, chopped
30g (1oz) red pepper, cored, de-seeded and chopped
60g (2oz) red lentils
100g (4oz) 1 medium carrot, peeled and chopped
250g sweet potato, peeled and chopped
1 bay leaf
15 fl oz vegetable stock or water
Melt the butter in a saucepan and saute the leeks for 2 to 3 minutes.
Add the celery, red pepper and carrot and saute for 5 minutes.
Add the lentils, saute for one minute, then add the sweet potato and bay leaf and pour over the stock.
Bring to the boil, then reduce the heat, cover and simmer for about 30 minutes, or until the vegetables and lentils are tender.
Remove the bay leaf and blend to a puree or mash (i generally mash)
MAKES 6 PORTIONS i freeze them in small pots and defrost them as and when. We also eat it, great with lamb but know your a veggie.
Dh loves it, if he's making tea you can guarentee thats what we get! And Will sometimes has it on toast.