25g dried red lentils
1 small potato, peeled and cubed
1/2 tsp tomato puree or tomato juice
1 small carrot, cubed
1. Place all ingredients in saucepan and just cover with water. Bring to the boil slowly and simmer until all liquid is absorbed and vegetables are softened.
2. Cool a little and blend until smooth and creamy.
Baby's First Casserole
1-2 tbsp vegetable oil for frying
1 small onion, finely chopped
1 medium carrot, diced
1 medium potato, diced
75g dried red lentils
1 tsp mixed dried herbs
50g tinned peas or beans
400ml vegetable stock
1. Fry the onion in a little vegetable oil until tender. Add the remaining ingredients and place in a casserole dish with lid.
2. Place in a preheated oven at 180C, 350F or gas mark 4 for approx 1 hour or until cooked. Cool a little before blending.
Quick Vegetable Stock
1 heaped tbsp yeast extract or 1 tbsp Marigold vegan bouillon mixed with approx 500-750ml boiling water