Tomato and lentil stew with Ryvita dippers

Tomato and lentil stew with Ryvita dippers


Preparation Time: 20 minutes

Number of Servings: 1


Recipe by Ryvita

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Tomato and lentil stew with Ryvita dippers
Energy (kJ)
205
Energy (kcal)
64.5
Fat
7
of which Saturates
1
  • Per 100g
  • Per serving

Ingredients

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

Method

  1. 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.
  2. Transfer mixture to a bowl and serve with a scatter of coriander sprigs and Original crispbreads on the side.
  3. The stew can be pre-prepared & stored in an air tight container in the fridge for up to 4 days.