TZUTC: -0500   
   MSGID: 58914.fido_cooking@1:124/5016 2d5829e5   
   PID: Synchronet 3.21a-Linux master/edd2ea861 Oct 03 2025 GCC 13.3.0   
   TID: SBBSecho 3.30-Linux master/edd2ea861 Oct 03 2025 GCC 13.3.0   
   BBSID: EOTLBBS   
   CHRS: UTF-8 4   
   FORMAT: flowed   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Lentil & Orzo Stew w/Roasted Eggplant   
    Categories: Vegetables, Pasta, Herbs, Cheese, Citrus   
         Yield: 4 servings   
       
     1 1/2 lb Eggplant; skinned or peeled,   
              - in 1" pieces   
       1/4 c  + 2 tb olive oil   
         1 tb Coriander seeds; crushed   
              Salt & black pepper   
         1 md Carrot; fine chopped   
         1 md Yellow onion; fine chopped   
         2    Celery ribs; fine chopped   
         3 cl Garlic; fine chopped   
         1 tb Tomato paste   
         1 c  Dried lentils; green, black   
              - or brown   
         5 c  Chicken or vegetable stock,   
              - or water   
       1/2 c  Orzo or other small pasta   
              Zest and juice from 1 lemon   
         4    Lemon wedges; garnish   
       1/4 c  Shaved ricotta salata or   
              - crumbled feta   
       
     Heat the oven to 425ºF/218ºC.   
        
     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 a   
     large rimmed baking sheet 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.   
        
     In a large skillet, heat the remaining 2 tablespoons oil   
     over medium. Add the carrot, onion and celery. Season   
     with salt and pepper. Cook, stirring frequently, until   
     vegetables are softened, about 3 minutes.   
        
     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.   
        
     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.   
        
     Stir in the orzo and cook until softened, 8 to 10   
     minutes. Remove from heat and stir in the lemon zest and   
     juice.   
        
     Season to taste with salt and pepper. Top with the   
     roasted eggplant pieces and large shavings of ricotta   
     salata, and serve with lemon wedges for squeezing.   
        
     By: Yewande Komolafe   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
        
     Yield: 4 servings   
       
   MMMMM   
      
   ... No prizes for predicting rain.  Prizes only awarded for building arks.   
   === MultiMail/Win v0.52   
   --- SBBSecho 3.30-Linux   
    * Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)   
   SEEN-BY: 10/0 1 18/200 102/401 103/1 705 105/81 106/201 124/0 5016   
   SEEN-BY: 128/187 129/14 305 153/7715 154/110 214/22 218/0 1 109 215   
   SEEN-BY: 218/601 610 700 810 840 860 880 900 226/30 227/114 229/110   
   SEEN-BY: 229/206 300 307 317 400 426 428 452 470 664 700 705 266/512   
   SEEN-BY: 291/111 292/854 301/1 320/219 322/757 342/200 396/45 460/58   
   SEEN-BY: 633/280 712/848 902/26 5020/400 5075/35   
   PATH: 124/5016 218/700 229/426