Lentil Edamame Stew

serves 4
from: Cooking Light, December 2008

1 cup dried lentils
3/4 cup frozen shelled edamame (green soybeans) substitute fava beans or green peas
2 tablespoons olive oil
1 1/2 cups minced red onion
3 garlic cloves, minced
1 (14.5-ounce) can diced tomatoes, undrained
6 tablespoons fresh lemon juice
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh mint
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/8 teaspoon ground red pepper
1/8 teaspoon ground cinnamon
Dash of ground cloves

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 minutes or until edamame are tender. Remove from heat; drain well.

3. Heat oil in a Dutch oven over medium-high heat. Add onion, garlic, and tomatoes to pan; sauté 6 minutes or until onion is translucent, stirring often. Stir in lentils, edamame, juice, and remaining ingredients. Cook 2 minutes or until thoroughly heated, stirring often.

Nutritional Data
Calories: 320 (23% from fat)
Fat: 8g (sat 1.1g)
Protein: 18.6g
Carbohydrate: 48.4g
Fiber: 10.7g
Cholesterol: 0.0mg
Iron: 5.7mg
Sodium: 432mg
Calcium: 59mg

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