Lentil-Edamame Stew

• 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; 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.
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dried lentils, olive oil, red onion, garlic, tomatoes, lemon juice, parsley, fresh mint, salt, ground cumin, ground red pepper, ground cinnamon, ground cloves

Taken from www.myrecipes.com/recipe/lentil-edamame-stew (may not work)