Lentil Stew With Roasted Eggplant
Total time: 1.5 hours
1 large eggplant, chopped
3 Tbsp olive oil
1 tsp coriander
salt and pepper
1 carrot, diced
2 celery stalks, diced
1 yellow onion, diced
3 garlic cloves, finely chopped
1 Tbsp tomato paste
1 cup dried lentils
5 cups vegetable broth
4 links chicken sausage, chopped (optional)
1/2 cup orzo
zest and juice from 1 lemon, plus extra for serving
feta for serving (optional)
Heat oven to 425 degrees. Line a baking sheet with foil and spray with cooking spray
Toss eggplant with 2 Tbsp oil, coriander, salt and pepper. Spread onto baking sheet and bake for 20-30 minutes, until crisp. Remove from oven and set aside.
In a large skillet, heat remaining oil over medium heat. Add carrot, onion, celery, and garlic. Season with salt and pepper and cook until soft.
Stir in the tomato paste and cook for about 5 min
Stir in the lentil until coated. Add the vegetable stock and bring to a boil over high heat. Reduce heat to medium and simmer until lentils are soft
While lentils are simmering, brown the chicken sausage in a separate skillet. Add to the lentils (omit this step if you are making this dish vegetarian).
Add the orzo and cook until soft (about 8 minutes). Remove from heat and stir in the lemon zest and juice. Taste and add seasoning as needed.
Serve topped with roasted eggplant, extra lemon juice, and feta if desired
Macros (feta not included):