Egyptian Edamame Stew Recipes

EGYPTIAN EDAMAME STEW

Steps:

• Bring a large saucepan of water to boil.
• Add edamame and cook until tender, 4 to 5 minutes. Drain.
• Heat oil in a large saucepan over medium heat. Add onion and cook, covered, stirring occasionally, about 3 minutes.
• Add zucchini and cook, covered, about 3 minutes more.
• Add garlic, cumin, coriander and cayenne.
• Stir in tomatoes and bring to a boil.
• Reduce heat, and simmer until slightly reduced, about 5 minutes.
• Stir in the edamame and heat through, about 2 minutes.
• Remove from heat and stir in cilantro and lemon juice.

LENTIL EDAMAME STEW

Steps:

• 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.
• 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.
• 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.