Tomato and Lentil Stew with Ryvita Dippers
THIS RECIPE USES
ORIGINAL RYE CRISPBREAD
FIND OUT MORE
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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
7
0.9
of which Saturates
1
0
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
- 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.