Lentil Edamame Stew

Makes 4 cups

claudin

ingredients

1 cup dried lentils
3/4 cup frozen shelled edamame
2 tablespoons olive oil
1 1/2 cups minced 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

directions

1
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
2. Place edamame in a 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
3. Heat oil in a large pan 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.

notes

Calories: 320 (23% from fat) Fat: 8g (sat 1.1g,mono 5.2g,poly 1.4g) Protein: 18.6g Carbohydrate: 48.4g Fiber: 10.7g Cholesterol: 0.0mg Iron: 5.7mg Sodium: 432mg Calcium: 59mg

Source: claudin