Lentil-Edamame Stew

Lentil-Edamame Stew
Photo by Becky Luigart-Stayner

Ingredients

  • Dash of ground cloves
  • Dash of ground cloves
  • ½ teaspoon salt
  • 1 cup dried lentils
  • 2 tablespoons olive oil
  • ¾ cup frozen shelled edamame (green soybeans)
  • 1 ½ cups minced red onion
  • + 21 more ingredients
    • 3 garlic cloves, minced
    • 1 cup dried lentils
    • 2 tablespoons olive oil
    • 6 tablespoons fresh lemon juice
    • 1 (14.5-ounce) can diced tomatoes, undrained
    • 6 tablespoons fresh lemon juice
    • 1 (14.5-ounce) can diced tomatoes, undrained
    • 1 tablespoon chopped fresh parsley
    • 1 tablespoon chopped fresh parsley
    • 1 tablespoon chopped fresh mint
    • 1 tablespoon chopped fresh mint
    • 1/8 teaspoon ground red pepper
    • ½ teaspoon salt
    • ½ teaspoon ground cumin
    • 1/8 teaspoon ground cinnamon
    • 1/8 teaspoon ground red pepper
    • ½ teaspoon ground cumin
    • ¾ cup frozen shelled edamame (green soybeans)
    • 1/8 teaspoon ground cinnamon
    • 1 ½ cups minced red onion
    • 3 garlic cloves, minced

1. Place lentils in a large saucepan; cover with water to 2 inches above lentils. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until tender. Drain well, and set aside. 2. Place edamame in a small saucepan; cover with water to 2 inches above edamame. Bring to a boil; cook 2 minute...

View full recipe at My Recipes

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