Red lentil and carrot purée

Ingredients

• 3 tbsp red lentils, rinsed
• 1 medium carrot
• 200 ml water or unsalted stock

Contains: None of the common allergens

Method

1. Rinse the lentils under cold water until it runs clear.
2. Peel and dice the carrot small. Put lentils, carrot and water in a small pan.
3. Simmer 18–20 minutes until the lentils have collapsed and the carrot is completely soft.
4. Blend smooth, adding a little water if it is stiffer than a thick yoghurt.
5. Cool to lukewarm before serving.