Edamame Stew

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

  1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until the onion is translucent.
  2. Add the carrot and bell pepper, cooking for another 5 minutes.
  3. Stir in the lentils, edamame, diced tomatoes, vegetable broth, cumin, and paprika. Bring the mixture to a boil.
  4. Reduce heat to low and simmer, covered, for about 25-30 minutes, or until the lentils are tender.
  5. Season with salt and black pepper to taste.
  6. Serve hot, garnished with fresh cilantro.