Lentil Edamame Stew
The fresh bright flavors of parsley and mint team up with the warmth of cumin and cinnamon for an herbally spiced tango of flavors that will delight your mouth. Eat with a spoon or scoop up with whole grain pita. Tip: Shelled edamame is usually easy to find with frozen vegetables.
Nutrition
Calories: 290 kcalCarbohydrates: 41.3 gProtein: 14.4 gFat: 9 gSaturated Fat: 1 gSodium: 454.7 mgPotassium: 620.8 mgFiber: 10.35 gSugar: 7.3 gCalcium: 82.4 mgIron: 4 mg
Ingredients
- 1 cup lentils
- ¾ cup shelled edamame
- 2 Tbsp. olive oil
- 1½ cups minced red onion
- 3 cloves garlic minced
- 1 14.5 oz. can diced tomatoes, undrained
- 6 Tbsp. fresh lemon juice
- 1 Tbsp. chopped fresh parsley
- 1 Tbsp. chopped fresh mint
- ½ tsp. salt
- ½ tsp. cumin
- ⅛ tsp. pepper
- ⅛ tsp. cinnamon
- Dash cloves
Instructions
- 1. Place lentils in a large saucepan and cover with water. Bring to a boil, cover, reduce heat, and simmer until tender (25-30 minutes). Drain and set aside.
- 2. Halfway through cooking the lentils, place edamame in a small saucepan and cover with water. Bring to a boil and cook until tender (2-3 minutes). Drain.
- 3. Heat oil in a large, heavy-bottomed pot over medium-high heat. Add onion, garlic, and tomatoes to pan and sauté until onion is translucent (5-6 minutes). Stir in lentils, edamame, and remaining ingredients. Cook until thoroughly heated, stirring often (3-5 minutes).