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Loading...| 1 cup dried lentils | |
| 3/4 cup frozen shelled edamame ( green soybeans ) | |
| 2 tablespoons olive oil | |
| 1 1/2 cups red onions , minced | |
| 3 garlic cloves , minced | |
| 1 can diced tomatoes , undrained | |
| 6 tablespoons fresh lemon juice | |
| 1 tablespoon chopped fresh parsley | |
| 1 tablespoon chopped of fresh mint | |
| 1/2 teaspoon salt | |
| 1/2 teaspoon ground cumin | |
| 1/8 teaspoon ground red pepper | |
| 1/8 teaspoon ground cinnamon | |
| 1 dash ground cloves |
| 1. | Rinse and soak the lentils in a medium bowl with enough water to cover them for at least 1 hour. |
| 2. | Once the lentils have soaked, drain the water. |
| 3. | Meanwhile, in a large pot, heat the olive oil over medium heat. |
| 4. | Add the minced red onions and garlic, and stir occasionally until the onions are tender and translucent, for about 5 minutes. |
| 5. | Add the canned diced tomatoes, salt, ground cumin, ground red pepper, ground cinnamon, and cloves; stir and cook for about 5 minutes. |
| 6. | Add the soaked lentils and 3 cups of water into the pot. Bring to a boil, then reduce the heat to low and simmer for about 20 minutes. |
| 7. | Add the frozen edamame and continue cooking for another 10 minutes or until the lentils and edamame are tender. |
| 8. | Stir in the fresh lemon juice, chopped parsley, and chopped mint. Taste and adjust the seasoning as needed. |
This vegan stew is packed with protein, fiber, and vitamins.
It is inexpensive and easy to make.
Can be served as a side or a main dish.
The stew may take some time to prepare.
It is a bit spicy, so it may not suit everyone’s taste buds.
This Ethiopian stew is a great source of plant-based protein, fiber, and vitamins such as iron, vitamin C, and folate.
It can help reduce the risk of heart disease, diabetes, and certain types of cancer.
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