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: Thu, 21 Nov 2024 15:26:22 GMT
Nutrition balance score
Great
Glycemic Index
29
Low
Glycemic Load
20
High
Nutrition per serving
Calories522 kcal (26%)
Total Fat22.1 g (32%)
Carbs59 g (23%)
Sugars11.5 g (13%)
Protein25.8 g (52%)
Sodium692.1 mg (35%)
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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