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Edamame and Lentil Stew
Ingredients
Soy Connection Partnership – Veronica Rouse
- 1 cup dried green lentils, rinsed
- 2 cups shelled edamame (fresh or frozen)
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 large carrot, diced
- 1 red bell pepper, chopped
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- Fresh cilantro, chopped (for garnish)
Instructions
In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until the onion is translucent.Add the carrot and bell pepper, cooking for another 5 minutes.
Stir in the lentils, edamame, diced tomatoes, vegetable broth, cumin, and paprika. Bring the mixture to a boil.
Reduce heat to low and simmer, covered, for about 25-30 minutes, or until the lentils are tender.
Season with salt and black pepper to taste.
Serve hot, garnished with fresh cilantro.
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