Lentil & Edamame Stew

I recently made this for one of my sisters, who is vegetarian. Whether you are or not; this is really, really good. And I love edamame!

Ingredients:

·         1 cup dried lentils

·         3/4 cup frozen shelled edamame (green soybeans)

·         2 tablespoons olive oil 

·         1 1/2 cups minced red onion 

·         3 garlic cloves, minced 

       1    (14oz) 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

Preparation

1.     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.     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.     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.