Cheesy carrots and Lentils (for babies!)

This is an Annabel Karmel recipe except it's not because I never have all the things she lists in the cupboard at the same time. Not to worry, it's yummy my way too.

1/4 onion (optional)
1/2 cup red lentils
2 carrots, sliced thinly
water or stock (salt free if you're using stock)

grated cheese

Saute the onion in a saucepan with some oil or butter till clear. Add the lentils and carrots and then cover with water or stock. You need about a centimetre of liquid a the top of the veges but you can just add more as it evaporates if needed. Let everything simmer for about 20 minutes or until the carrots are tender. Drain, reserving the cooking liquid. Use a stick blender to blend carrots & lentils with some of the cooking liquid. If you're doing this when it's still warm add grated cheese now and stir through.

Suitable for 6 months + and will freeze well!

In the original recipe, AK uses leek and tomatoes (deseeded tomatoes) so it makes more than this recipe. The amounts aren't that important, I usually use as many carrots as I have in the fridge and add more lentils if I have lots of carrots