Lentil & Orzo Stew with Lemon & Coriander-Spiced Roasted Eggplant

Happy 2019! I have a few healthy “January” recipes to share before getting back to my belated holiday menu recipes. 🙂

This wonderful stew was hearty and healthy. The flavors in the dish were brightened with lemon zest and juice. I also loved that the roasted eggplant was seasoned with crushed coriander seeds- it made it a more special topping.

The recipe was adapted from The New York Times, contributed by Yewande Komolafe. I doubled the recipe, increased the garlic and eggplant, decreased the oil, and used green lentils and feta cheese. Excellent.

Yield: 8 servings

  • roughly 3 pounds eggplant (I used 3 medium eggplant), chopped into 1 1/2-inch pieces
  • 8 T olive oil, divided
  • 2 T coriander seeds, crushed
  • Kosher salt and freshly ground black pepper
  • 2 medium carrots, finely chopped
  • 2 medium yellow onions, finely chopped
  • 4 celery stalks, finely chopped
  • 10 garlic cloves, finely chopped
  • 2 T tomato paste
  • 2 cups dried lentils (green, black or brown)
  • 10 cups chicken or vegetable stock, or water (I used 4 cups homemade turkey stock & 6 cups chicken stock)
  • 1 cup orzo or other small pasta
  • zest and juice from 2 lemons, plus lemon wedges for garnish
  • ¼ cup shaved ricotta salata or crumbled feta, or to taste
  1. Heat the oven to 425 degrees, preferably on convection roast.
  2. In a large bowl, toss the eggplant with 1/4 cup olive oil and crushed coriander seeds until coated; season with salt and pepper. Arrange in an even layer on 2 parchment paper-lined large rimmed baking sheets and roast until eggplant is tender and golden brown, 25 to 30 minutes, giving the baking sheet a shake halfway through roasting to toss the eggplant pieces for even cooking.
  3. In a large stock pot, heat the remaining 4 tablespoons oil over medium. (I used a large enameled cast iron pot.) Add the carrot, onion and celery. Season with salt and pepper. Cook, stirring frequently, until vegetables are softened, about 3 minutes.
  4. Stir in the garlic and tomato paste and cook, stirring occasionally, until tomato paste begins to darken on the bottom of the pan, about 5 minutes.
  5. Stir in the lentils until coated. Pour in stock or water and bring to a boil over high heat. Lower to medium and simmer until lentils are tender, 20 to 30 minutes, depending on the type and age of lentils you use.
  6. Stir in the orzo and cook until softened, 8 to 10 minutes.
  7. Remove from heat and stir in the lemon zest and juice.
  8. Season to taste with salt and pepper.
  9. Top with the roasted eggplant pieces and crumbled feta or large shavings of ricotta salata. Serve with lemon wedges for squeezing, as desired.
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Indian Tomato Rice

I couldn’t stop myself from trying- and sharing- one more recipe in Christopher Kimball’s Milk Street: The New Home Cooking book. 🙂 This recipe was inspired by Madhur Jaffrey’s tomato rice recipe in Vegetarian India.

This quick and versatile dish can be served as a side with seafood, chicken, or, as Kimball suggests, a simple fried egg. We ate it as a light meal with sautéed chard with garlic and cumin. I loved the layers of spices. I used serrano chiles instead of bird’s-eye chiles.

Yield: Serves 3 to 4

  • 1 cup white Basmati rice, rinsed
  • 1 1/4 cups water
  • 2 T tomato paste
  • 2 T grapeseed or other neutral oil (I used canola oil)
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp brown or black mustard seeds
  • 2 serrano or bird’s-eye chiles, stemmed and halved lengthwise
  • 1 garlic clove, finely grated
  • 1 tsp finely grated fresh ginger
  • 1 1/2 tsp kosher salt
  • 1/2 pound cherry or grape tomatoes, quartered
  • 1/4 cup chopped fresh cilantro leaves
  1. In a bowl, combine the rinsed rice with enough cold water to cover by 1 inch. Let soak for 15 minutes. Drain the rice very well
  2. In a 2-cup measuring cup, combine the 1 1/4 cups water and tomato paste; whisk until dissolved. Set aside.
  3. In a large saucepan over medium, combine the oil, cumin, coriander, mustard seeds, chiles, garlic, and ginger. Cook until the seeds begin to pop and the mixture is fragrant, about 1 minute.
  4. Stir in the rice and salt and cook, stirring, until coated with oil, about 30 seconds.
  5. Stir in the water-tomato paste mixture and bring to a simmer.
  6. Cover, reduce heat to low and cook until the water has been absorbed, about 15 minutes.
  7. Remove from the heat, add the tomatoes and let sit, covered, for 5 minutes.
  8. Stir in the cilantro, fluffing the rice with a fork.

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