Tomato and lentil stew with Ryvita dippers


Hearty tomato and lentil stew, to keep you warm with Ryvita.


Preparation Time: 20 minutes

Number of Servings: 1


Recipe by Ryvita

Printer Friendly Recipe
  • Energy (kJ)
    270
  • Energy (kcal)
    64.5
  • Fat
    0.9
  • of which Saturates
    0.1
  • Carbohydrate
    8.7
  • of which Sugars
    1.6
  • Fibre
    2.8
  • Protein
    3.5
  • Sodium
    27mg
  • PER 100G
  • PER SERVING

Ingredients

1 teaspoon olive oil

1 medium (170g) red onion, diced

1 teaspoon smoky paprika

200 g 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

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.


Loading comments

IF YOU LIKED THIS, YOU'LL LOVE...

Black Bean & Green Chilli Spread
Preparation Time: 10 minutes
Hummus Topped with Chermoula Chickpeas
Preparation Time: 15 minutes