Cooking Light Night- Lentil-Edamame Stew

One of the best things about my birthday growing up was choosing what I wanted for dinner. My mom always complied and I often chose her Minestrone, or some other kind of soup, because my birthday is in December and there is and was, alot of snow and cold weather to deal with. Stew won out this year and when I saw this stew in Cooking Light- I couldn't wait to try it. Lentils and Edamame are two of my favorite foods and this stew was delicious. We had some homemade bread alongside and I doubled the stew, to make sure we had enough for everyone. Perfect birthday dinner. I will definitely make this in the future.

Lentil-Edamame Stew from Cooking Light

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 (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

Coming Tomorrow- Lebanese Layer Salad