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RECIPE

Lentil-Edamame Stew

Ingredients:

1 c dried lentils
¾ c frozen shelled edamame (green soybeans)
2 Tbsp olive oil
1 ½ c minced red onion
3 garlic cloves, minced
1 (14.5-ounce) can diced tomatoes, undrained
6 Tbsp fresh lemon juice
1 Tbsp chopped fresh parsley
1 Tbsp chopped fresh mint
½ tsp salt
½ tsp ground cumin
1/8 tsp ground red pepper
1/8 tsp ground cinnamon
Dash of ground cloves

Place lentils in a large saucepan; cover with water to 2 inches above lentils. Bring to a boil; cover, reduce heat and simmer 15 – 20 minutes or until tender but still retaining their structure. Drain well, sand set aside
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; drain well.
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. Yield; 4 servings (serving size; about 1 cup)

Note: The recipe above has a large lentil/edamame ratio. So adjust this ratio to your taste. 

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