Best Lentil And Orzo Stew With Roasted Eggplant Recipes

Roasted Eggplant and Lentils image

Provided by Mandala

Categories Lentil

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 12

2 medium eggplants, peeled and cubed
1 bell pepper, chopped
1 large onion, chopped
1 cup brown rice
1 cup lentils
5 cups vegetable broth (or water)
1 tablespoon dried oregano
2 tablespoons dried mint
1 teaspoon black pepper
1 teaspoon salt
2 tablespoons olive oil
1 1/2 cups shredded mozzarella cheese

Steps:

On an oiled cookie sheet, roast the eggplant, onion, and bell pepper at 425 for about 30 minutes (turning at least once).
Meanwhile, bring the vegetable broth (or water) to a boil. Add the seasonings, rice and lentils. Cover and simmer for about 30 minutes, until tender. It should still be a little soupy.
Stir vegetables, rice and lentils, and olive oil together with 1 cup of mozzarella.
Spread into 9x13 pan and top with remaining cheese.
Bake at 425 for 30 minutes.

Nutrition Facts : Calories 337.8, Fat 12.3, SaturatedFat 4.6, Cholesterol 22.1, Sodium 573.3, Carbohydrate 45.6, Fiber 11.1, Sugar 7, Protein 14.1

Lentil Stew image

Provided by Mark Bittman

Time 10m

Number Of Ingredients 8

Steps:

Cook coarse-chopped slab bacon in olive oil until done; add chopped onion, carrot and celery, and cook for a few minutes. Add lentils and any stock to cover; bring to a boil, then reduce heat and slowly simmer until lentils are tender. Garnish: Parsley.