Name: Lentil and Veggie Puree
Prep time: 6 min
Cook time: 20 min
Total time: 26 min
Ingredients: 1/2 onion, peeled; A drizzle of olive oil; 220g pumpkin, peeled and cubed; 80g carrot, roughly chopped; 85g zucchini, roughly chopped; 450g water; 50g split red lentils, rinsed and remove any discoloured lentils; 1/2 tablespoon salt reduced veggie stock concentrate

Ingredients

Scale

1/2 onion, peeled
A drizzle of olive oil
220g pumpkin, peeled and cubed
80g carrot, roughly chopped
85g zucchini, roughly chopped
450g water
50g split red lentils, rinsed and remove any discoloured lentils
1/2 tablespoon salt reduced veggie stock concentrate

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Instructions

Place onion into bowl.
Blitz on speed 8 for 5 seconds.
Add oil.
Cook at 100 degrees for 5 mind, speed 2.
Add remaining veggies and blitz on speed 7 for 6 seconds.
Add water, stock and lentils.
Cook at 100 degrees for 20 minutes, speed 2.
Blitz on speed 10 for 30 seconds or until desired consistency.

Notes

I freeze these in individual portions. Simply thaw and reheat before serving.

Prep Time: 6
Cook Time: 20

Nutrition

Serving Size: 10