Lentil and Orzo with Roasted Eggplant - Kidney Kitchen

Ingredients

• 1 small (445 grams) eggplant, skin on, cubed into 1-inch pieces
• ¼ cup, plus 2 tablespoons olive oil
• 1 tablespoon coriander, ground
• 1 teaspoon cumin, ground
• ¼ teaspoon black pepper, freshly ground
• 1 medium (61 grams) carrot, diced
• 1 small (70 grams) onion, diced
• 1 medium stalk (40 grams) celery, diced
• Pinch salt
• 3 cloves (9 grams) garlic
• 1 tablespoon (16 grams) tomato paste
• ½ cup (96 grams) lentils, raw
• ¼ teaspoon smoked paprika
• 2 ½ cups vegetable broth, low-sodium
• 3 cups water
• ½ cup (70 grams) orzo or other small pasta shape, uncooked
• ¼ cup (15 grams) parsley, chopped
• 2 tablespoons (15 grams) dill, chopped
• 1 lemon, zested and juiced
• ¼ cup (38 grams) feta cheese, crumbled