Lentil and Orzo Stew With Roasted Eggplant
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By cooking.nytimes.com
Lentil and Orzo Stew With Roasted Eggplant
Instructions
Cook:1h 45min
Updated at: Fri, 31 Jan 2025 12:30:43 GMT
Nutrition balance score
Great
Glycemic Index
29
Low
Glycemic Load
20
High
Nutrition per serving
Calories544.9 kcal (27%)
Total Fat23.5 g (34%)
Carbs59 g (23%)
Sugars12.5 g (14%)
Protein28.3 g (57%)
Sodium1229.5 mg (61%)
Fiber19.5 g (70%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1.5 poundseggplant
skin on, or peeled, if desired, chopped into 1-inch pieces
¼ cupolive oil
plus 2 tablespoons
1 tablespooncoriander seeds
crushed
kosher salt
black pepper
1carrot
medium, finely chopped
1yellow onion
medium, finely chopped
2celery stalks
finely chopped
3garlic cloves
finely chopped
1 tablespoontomato paste
1 cupdried lentils
green, black or brown
5 cupschicken stock
or vegetable, or water
½ cuporzo
or other small pasta, such as ditalini, stelline or macaroni
1lemon
zest and juice from, for garnish
4lemon wedges
¼ cupricotta salata
shaved, or crumbled feta
Instructions
View on cooking.nytimes.com
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