Marcus Samuelsson’S Ethiopian Stew

• 1 cup dried lentils
• 3/4 cup frozen shelled edamame (green soybeans)
• 2 tablespoons olive oil
• 1 1/2 cups red onions, minced
• 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 of 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

1. Place lentils in a large saucepan; cover with water to 2 inches above lentils. Bring to a boil; cover, reduce heat, and simmer 15 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; saute 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. Serve with flat bread.

dried lentils, olive oil, red onions, garlic, tomatoes, lemon juice, parsley, mint, salt, ground cumin, ground red pepper, ground cinnamon, ground cloves

Taken from www.food.com/recipe/marcus-samuelsson-s-ethiopian-stew-501808 (may not work)