Lentil-Edamame Stew {RECIPE}

Happy Monday!

I came across this recipe in Cooking Light magazine a few months go, and gave it a try this summer. We had bought a bag of dried lentils this Spring, as we heard they were good for you.  When I saw this recipe called for lentils, I thought it would be a neat one to try.  The flavors are somewhat Moroccan, and really serve to spice up a mundane dinner schedule.  I love that it is filling and with the lentils and protein-packed edamame, it's super good for you! It also comes together quickly, with little prep, which is a plus on a busy weeknight!

This would be the perfect dish to whip up for these cool, Autumn nights. I recommend serving this with Naan bread, warmed in the oven.  

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Simple Supper Monday

Lentil-Edamame Stew

(from Cooking Light magazine)

• 1 cup dried lentils
• 3/4 cup frozen shelled edamame (green soybeans)
• 1 tablespoons olive oil
• 1 1/2 cups onion (1 medium), diced
• 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

• 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.
• 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.

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Sometimes I don't have fresh herbs on hand, so I have made this and skipped the fresh parsley and mint (using just a bit of dried parsley).  It tasted just as good - but if you can get the fresh mint, I highly recommend it!

I'm always on the lookout for new recipes to try: so feel free to email me your best Simple Supper recipes!

moderndaydonnareed [at] gmail [dot] com

Have a good week!

WW points:  

If you do smaller servings [3/4 or 1 cup - roughly 6 servings], this is 2 OLD points, 2 NEW points!

If you do larger [1-1.5 cups - roughly 4 servings], this is 3 OLD points, 4 NEW points!