Nutrition per serving may change if servings are adjusted.
1 (14.5 ounce) can vegetable broth
1 medium onion, chopped ( ½ cup)
½ cup dry lentils, drained and rinsed
½ cup long grain rice
¼ cup water
1 teaspoon finely shredded lemon peel
1½ cups small broccoli florets, sliced zucchini or summer squash, and/or pea pods
1 medium carrot, cut into thin strips ( ½ cup)
½ small eggplant, peeled and diced (2 cups)
2 cloves garlic, minced
2 teaspoons olive oil
3 plum tomatoes, chopped (1 cup)
¼ cup chopped fresh basil
¼ cup finely grated Asiago or Parmesan cheese
Combine broth, onion, lentils, uncooked rice, the water, and lemon peel in a 3-quart saucepan. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes, adding broccoli, zucchini or squash, and/or pea pods, and carrot during the last 3 to 5 minutes of cooking.
Meanwhile, cook the eggplant and garlic in a 10-inch skillet in hot oil over medium heat until the eggplant is soft, about 10 minutes.
Remove the lentil mixture from the heat; let stand for 5 minutes. Carefully stir in the eggplant mixture, tomatoes, and basil. To serve, sprinkle with Asiago (or Parmesan).