lentil and orzo stew with roasted eggplant

Lemon

2 min read

·

04-02-2025

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This vibrant lentil and orzo stew, featuring tender roasted eggplant, is a delicious and satisfying meal perfect for a cozy night in or a weeknight dinner. Packed with protein, fiber, and healthy vegetables, this recipe is both nutritious and incredibly flavorful. Forget bland stews; this recipe is bursting with Mediterranean-inspired tastes that will leave you wanting more.

Why This Recipe Works

This recipe excels because it combines the heartiness of lentils with the delightful chewiness of orzo, all elevated by the smoky sweetness of roasted eggplant. The simple yet effective combination of spices creates a complex flavor profile that's both comforting and exciting. It's also incredibly versatile; easily adaptable to your preferred spice levels and available vegetables.

The Magic of Roasted Eggplant

Roasting the eggplant before adding it to the stew is key. Roasting intensifies its natural sweetness and creates a beautiful smoky flavor that permeates the entire dish. It also helps to remove excess moisture, preventing a watery stew.

Ingredients You'll Need

• For the Roasted Eggplant:

  • 1 large eggplant, diced
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

• For the Stew:

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1 cup brown or green lentils, rinsed
  • 4 cups vegetable broth (or chicken broth for a richer flavor)
  • 1 cup orzo pasta
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 teaspoon dried thyme
  • ½ teaspoon smoked paprika
  • ¼ teaspoon red pepper flakes (optional, for heat)
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)
  • Lemon wedges (for serving)

Instructions: A Step-by-Step Guide

Roasting the Eggplant:

1. Preheat your oven to 400°F (200°C).
2. Toss the diced eggplant with olive oil, oregano, salt, and pepper.
3. Spread the eggplant in a single layer on a baking sheet.
4. Roast for 20-25 minutes, or until tender and slightly browned.

Making the Stew:

1. While the eggplant is roasting, heat olive oil in a large pot or Dutch oven over medium heat.
2. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
3. Add the minced garlic and cook for another minute until fragrant.
4. Stir in the lentils, vegetable broth, orzo, diced tomatoes, thyme, smoked paprika, and red pepper flakes (if using).
5. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender and the orzo is cooked through.
6. Stir in the roasted eggplant.
7. Season with salt and pepper to taste.
8. Garnish with fresh parsley and serve with lemon wedges.

Tips and Variations

• For a thicker stew: Simmer uncovered for the last 10 minutes of cooking to reduce the liquid.
• Add other vegetables: Feel free to add other vegetables like zucchini, bell peppers, or spinach. Add them during the last 10 minutes of cooking.
• Spice it up: Adjust the amount of red pepper flakes to your preference. A pinch of cayenne pepper would also add a nice kick.
• Make it vegan: Ensure your broth is vegetable-based.
• Meal prep friendly: This stew tastes even better the next day, making it perfect for meal prepping.

Serving Suggestions

This hearty stew is delicious on its own, but you can also serve it with a side of crusty bread for dipping or a simple green salad. A dollop of plain yogurt or a sprinkle of feta cheese (if not vegan) would also be a tasty addition.

This Lentil and Orzo Stew with Roasted Eggplant is a complete and satisfying meal that’s easy to make and packed with flavor. Enjoy!