Lentil and Orzo with Roasted Eggplant
This easy-to-prepare stew is extra satisfying due to its combination of lentils and orzo. The flavor of the soup is accented by the fresh herbs and lemon juice. Perfect for warming up on a fall or winter day.
Makes
Serving size
Ingredients
1 small (445 grams) eggplant, skin on, cubed into 1-inch pieces
¼ cup, plus 2 tablespoons olive oil
1 tablespoon coriander, ground
1 teaspoon cumin, ground
¼ teaspoon black pepper, freshly ground
1 medium (61 grams) carrot, diced
1 small (70 grams) onion, diced
1 medium stalk (40 grams) celery, diced
Pinch salt
3 cloves (9 grams) garlic
1 tablespoon (16 grams) tomato paste
½ cup (96 grams) lentils, raw
¼ teaspoon smoked paprika
2 ½ cups vegetable broth, low-sodium
3 cups water
½ cup (70 grams) orzo or other small pasta shape, uncooked
¼ cup (15 grams) parsley, chopped
2 tablespoons (15 grams) dill, chopped
1 lemon, zested and juiced
¼ cup (38 grams) feta cheese, crumbled
SPECIAL EQUIPMENT:
Citrus Zester (optional) or grater
Baking sheet or dish, parchment paper
Instructions
- Preheat oven to 425°F.
- Toss the eggplant in a large mixing bowl with ¼ cup olive oil, coriander, cumin and black pepper. Mix until ingredients are evenly coated.
- Arrange eggplant in an even layer on a parchment lined baking sheet or dish. Roast for 25 to 30 minutes, until tender and golden brown.
- Heat the remaining two tablespoons of oil in a large saucepan over medium heat while the eggplant roasts.
- Add the carrot, onion, celery, and a pinch of salt. Reduce heat and cook, stirring frequently, until vegetables are slightly softened, about 5 minutes.
- Stir in the garlic and tomato paste. Cook, stirring occasionally, until tomato paste begins to darken on the bottom of the pan, about 5 minutes.
- Add the lentils and smoked paprika to the saucepan. Pour in vegetable broth and water and bring to a boil over high heat.
- Lower to medium heat and simmer until the lentils are tender, 20 to 30 minutes.
- Add the orzo after 15 minutes. Cook until pasta and lentils are softened, another 8 to 10 minutes.
- Remove pot from heat. Stir in parsley, dill, lemon zest and juice.
- Divide stew into five individual bowls. Top each portion with roasted eggplant pieces and crumbled feta cheese.
Cooking Tip
Adding fresh herbs toward the end of the cooking process helps retain their lovely bright color and fresh flavor.
Recipe Contributed by FamilyCook Productions
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