Last Frontier Lentil Edamame Stew

Recipe yields 4 servings (serving size: about 1 cup)

1 cup dried lentils

3/4  cup  frozen shelled edamame (I buy and shell the frozen variety)

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 (I add only 4-5 tbs)

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.  *I thaw the frozen edamame in the microwave, shell them, and use them without further boiling*

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.

© Kelly's Cookbook 2017