Tomato and Lentil Stew with Ryvita Dippers

THIS RECIPE USES

ORIGINAL RYE CRISPBREAD

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Tomato and lentil stew with Ryvita dippers

Preparation Time: 20 minutes

Number of Servings: 1

Recipe by Ryvita

Energy (kj)

205

270

Energy (kcal)

64.5

490

Fat

0.9

of which Saturates

PER 100G

PER SERVING

1 teaspoon olive oil

1 medium (170g) red onion, diced

1 teaspoon smoky paprika

200g ripe Roma tomatoes, chopped

1 stick (100g) trimmed celery, sliced finely

1 small (70g) carrot, peeled and grated

200g canned brown lentils, drained

A handful coriander sprigs

2 Ryvita Original crispbreads, cut into triangles

Heat a small frying pan over a medium heat; add onion and paprika. Cook for a minute, then add tomatoes, celery and carrot. Cook, stirring occasionally for 5 minutes; add lentils and season with sea-salt and freshly ground black pepper. Cook for a further 10 minutes or until tomatoes have softened.
Transfer mixture to a bowl and serve with a scatter of coriander sprigs and Original crispbreads on the side.
The stew can be pre-prepared & stored in an air tight container in the fridge for up to 4 days.