 |
Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
Cooking Light Dec 08. this is meant to be a side dish, but I can see it being served on couscous or rice for a main dish. OAMC? Ingredients:
1 cup dried brown lentils |
3/4 cup frozen shelled edamame (green soybeans) |
2 tablespoons olive oil |
1 1/2 cups minced red onions |
3 garlic cloves, minced |
1 (14 1/2 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 |
1 dash ground cloves |
Directions:
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.
4. Stir in lentils, edamame, juice, and remaining ingredients. Cook 2 minutes or until thoroughly heated, stirring often.
|
|