55 Lentil And Orzo Stew With Roasted Eggplant

Lentil and Orzo Stew With Roasted Eggplant Recipe Roasted eggplant recipes, Recipes, Nyt cooking
Lentil and Orzo Stew With Roasted Eggplant Recipe Roasted eggplant recipes, Recipes, Nyt cooking from www.pinterest.com


Welcome to our latest recipe article! Today, we're excited to share a delicious and nutritious dish: lentil and orzo stew with roasted eggplant. This hearty stew is packed with flavor and is the perfect comfort food for those chilly evenings. Whether you're a vegetarian, vegan, or simply looking to incorporate more plant-based meals into your diet, this recipe is sure to become a favorite. So, let's dive in and learn how to make this delectable lentil and orzo stew with roasted eggplant!


Before we get started, let's take a look at the ingredients we'll need for this recipe:

  • 1 cup dried lentils
  • 1 cup orzo pasta
  • 2 medium-sized eggplants
  • 1 onion, diced
  • 3 cloves of garlic, minced
  • 1 can diced tomatoes
  • 4 cups vegetable broth
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cinnamon
  • Salt and pepper to taste
  • Olive oil for roasting
  • Fresh parsley for garnish

Step 1: Preparing the Lentils

Start by rinsing the lentils under cold water to remove any debris. Then, place the lentils in a pot and cover them with water. Bring the water to a boil over medium heat and let the lentils cook for about 20 minutes, or until they are tender but still hold their shape. Once cooked, drain the lentils and set them aside.

Step 2: Roasting the Eggplant

While the lentils are cooking, it's time to roast the eggplant. Preheat your oven to 400°F (200°C). Cut the eggplants into 1-inch cubes and place them on a baking sheet lined with parchment paper. Drizzle olive oil over the eggplant cubes and sprinkle them with salt and pepper. Toss everything together to ensure the eggplant is evenly coated. Roast the eggplant in the preheated oven for about 25-30 minutes, or until the cubes are tender and slightly golden brown.

Step 3: Sautéing the Onion and Garlic

In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Add the diced onion and minced garlic, and sauté them until they become translucent and fragrant. This should take about 5 minutes.

Step 4: Adding the Spices

Once the onion and garlic are cooked, it's time to add the spices. Sprinkle in the cumin, paprika, turmeric, and cinnamon, and stir everything together. Let the spices toast for a minute or two to enhance their flavors.

Step 5: Adding the Lentils and Orzo

Now, it's time to add the cooked lentils and orzo to the pot. Give everything a good stir to ensure the lentils and orzo are coated in the flavorful onion and spice mixture.

Step 6: Pouring in the Vegetable Broth and Tomatoes

Next, pour in the vegetable broth and canned diced tomatoes. Stir everything together and bring the stew to a boil. Once it reaches a boil, reduce the heat to low and let it simmer for about 20 minutes, or until the orzo is cooked al dente and the flavors have melded together.

Step 7: Adjusting the Seasoning

After the stew has simmered for 20 minutes, taste it and adjust the seasoning according to your preference. Add more salt, pepper, or spices if desired. Remember, cooking is an art, and everyone's taste buds are different!

Step 8: Serving the Stew

Now that the stew is ready, it's time to serve it up! Ladle the stew into bowls and top each serving with a generous portion of the roasted eggplant cubes. Garnish with fresh parsley for a burst of freshness and color.

Variations and Tips

Here are a few variations and tips to consider when making this lentil and orzo stew with roasted eggplant:

  • For a creamier stew, you can add a splash of coconut milk or cashew cream.
  • If you're not a fan of eggplant, you can substitute it with roasted zucchini or bell peppers.
  • Feel free to add other vegetables to the stew, such as diced carrots, celery, or spinach.
  • If you prefer a spicier stew, you can add a pinch of red pepper flakes or a drizzle of hot sauce.
  • This stew can be made in advance and stored in the refrigerator for up to 3 days. It also freezes well, so you can portion it out and save it for later.

In Conclusion

There you have it – a scrumptious recipe for lentil and orzo stew with roasted eggplant. This dish is not only delicious but also packed with protein, fiber, and a variety of nutrients. It's the perfect meal to warm you up on a cold evening or to enjoy as leftovers for lunch the next day. So, grab your apron and give this recipe a try. We're confident you'll love it!