Lentil Edamame Stew - 2 Guiding Stars
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The fresh bright flavors of parsley and mint team up with the warmth of cumin and cinnamon for an herbally spiced tango of flavors that will delight your mouth. Eat with a spoon or scoop up with whole grain pita.

Tip: Shelled edamame is usually easy to find with frozen vegetables.


  • 1 cup lentils
  • ¾ cup shelled edamame
  • 2 Tbsp. olive oil
  • 1½ cups minced red onion
  • 3 cloves garlic, minced
  • 1 (14.5 oz.) can diced tomatoes, undrained
  • 6 Tbsp. fresh lemon juice
  • 1 Tbsp. chopped fresh parsley
  • 1 Tbsp. chopped fresh mint
  • ½ tsp. salt
  • ½ tsp. cumin
  • ⅛ tsp. ground red pepper
  • ⅛ tsp. cinnamon
  • Dash cloves


  1. Place lentils in a large saucepan and cover with water. Bring to a boil, cover, reduce heat, and simmer until tender (25-30 minutes). Drain and set aside.
  2. Halfway through cooking the lentils, place edamame in a small saucepan and cover with water. Bring to a boil and cook until tender (2-3 minutes). Drain.
  3. Heat oil in a large, heavy-bottomed pot over medium-high heat. Add onion, garlic, and tomatoes to pan and sauté until onion is translucent (5-6 minutes). Stir in lentils, edamame, and remaining ingredients. Cook until thoroughly heated, stirring often (3-5 minutes).
Nutritional analysis per serving: Calories 315; Total Fat 8.5g (12% Daily Value); Saturated Fat 1g (5% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 470mg (20% DV); Total Carbohydrate 46g (17% DV); Dietary Fiber 9.5g (32% DV); Total Sugars 7g; Includes 0g Added Sugars (0% DV); Protein 16g; Vitamin D 0% DV; Calcium 4% DV; Iron 20% DV; Potassium 15% DV; Folate 80% DV; Copper 60% DV; Manganese 50% DV.
Recipe by Guiding Stars at https://guidingstars.com/recipes/lentil-edamame-stew/
© 2024 Guiding Stars Licensing Company. All rights reserved. US Patent Nos. 7,974,881; 8,626,796