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

Printer friendly recipe
Tomato and lentil stew with Ryvita dippers
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
Salt
27mg
  • Per 100g
  • Per serving

Ingredients

1 teaspoon olive oil

1 medium (170g) red onion, diced

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.