Lentil and Orzo Stew with Roasted Eggplant

Ingredients

• 1½ lbs eggplant, chopped into 1-inch pieces
• ¼ cup + 2 tbsp olive oil
• 1 tbsp coriander seeds, crushed
• Kosher salt and black pepper
• 1 medium carrot, finely chopped
• 1 medium yellow onion, finely chopped
• 2 celery stalks, finely chopped
• 3 garlic cloves, finely chopped
• 1 tbsp tomato paste
• 1 cup dried lentils (green, black, or brown)
• 5 cups chicken or vegetable stock
• ½ cup orzo
• Zest and juice of 1 lemon
• ¼ cup shaved ricotta salata or crumbled feta
• 4 lemon wedges, for serving

Recipe

1. Heat oven to 425°F. Toss eggplant with ¼ cup olive oil and coriander seeds; season with salt and pepper. Spread on a rimmed baking sheet and roast 25–30 minutes, shaking halfway, until golden. Reserve.
2. Heat 2 tbsp olive oil in a large skillet over medium. Add carrot, onion, and celery; season. Cook until softened, about 3 minutes. Stir in garlic and tomato paste; cook 5 minutes until paste darkens.
3. Add lentils and stir to coat. Pour in stock and bring to a boil over high heat. Reduce to medium and simmer 20–30 minutes until lentils are tender.
4. Stir in orzo and cook 8–10 minutes until softened. Remove from heat and stir in lemon zest and juice.
5. Season to taste. Top with roasted eggplant and ricotta salata; serve with lemon wedges.