Lentil Edamame Stew

• cup dried brown lentils↗1
• cup frozen shelled edamame (green soybeans)↗3⁄4
• tablespoons olive oil↗2
• cups minced red onions1 1⁄2
• garlic cloves, minced↗3
• (14 1/2 ounce) can diced tomatoes, undrained1
• tablespoons fresh lemon juice↗6
• tablespoon chopped fresh parsley1
• tablespoon chopped of fresh mint1
• teaspoon salt↗1⁄2
• teaspoon ground cumin↗1⁄2
• teaspoon ground red pepper↗1⁄8
• teaspoon ground cinnamon↗1⁄8
• dash ground cloves↗1

Step-by-step instructions

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.

4. 4

   Stir in lentils, edamame, juice, and remaining ingredients. Cook 2 minutes or until thoroughly heated, stirring often.