Lentil Edamame Stew Recipes

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LENTIL EDAMAME STEW



Lentil Edamame Stew image

Cooking Light Dec 08. this is meant to be a side dish, but I can see it being served on couscous or rice for a main dish. OAMC?

Provided by dicentra

Categories     Stew

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

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

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.

Nutrition Facts : Calories 362.9, Fat 10.8, SaturatedFat 1.4, Sodium 527.8, Carbohydrate 49.8, Fiber 19.3, Sugar 7.9, Protein 20.3

CURRIED LENTIL AND VEGETABLE STEW



Curried Lentil and Vegetable Stew image

This hearty meatless stew uses Progresso® Vegetable Classics lentil soup, edamame and fresh sweet potatoes. Edamame is the Japanese name for green, or unripened, soybeans. You'll find bags of frozen shelled edamame in the frozen vegetable section.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 6

Number Of Ingredients 9

2 tablespoons olive oil or butter
1 large onion, chopped (1 cup)
1 tablespoon curry powder
1 1/2 cups Progresso™ chicken broth
2 tablespoons Bisquick™ Gluten Free mix
2 cans (18 oz each) Progresso™ Vegetable Classics lentil soup
1/2 cup apple juice
3 cups 1-inch pieces peeled dark-orange sweet potatoes
1 cup frozen shelled edamame (green) soybeans or frozen sweet peas

Steps:

  • In 4-quart saucepan, heat oil over medium heat. Add onion and curry powder; cook 2 minutes, stirring occasionally.
  • Gradually whisk Bisquick into broth until well blended. Stir broth mixture, soup, apple juice, sweet potatoes and soybeans into saucepan. Heat to boiling, stirring occasionally. Reduce heat to low; cover and simmer 15 to 20 minutes, stirring occasionally, until vegetables are tender.

Nutrition Facts : Calories 290, Carbohydrate 44 g, Cholesterol 0 mg, Fat 1, Fiber 7 g, Protein 11 g, SaturatedFat 1 g, ServingSize 1 serving, Sodium 820 mg, Sugar 6 g, TransFat 0 g

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