Ingredients
- 1 cup lentils
- ¾ cup shelled edamame
- 2 Tbsp. olive oil
- 1½ cups minced red onion
- 3 cloves garlic, minced
- 1 (14.5 oz.) can diced tomatoes, undrained
- 6 Tbsp. fresh lemon juice
- 1 Tbsp. chopped fresh parsley
- 1 Tbsp. chopped fresh mint
- ½ tsp. salt
- ½ tsp. cumin
- ⅛ tsp. pepper
- ⅛ tsp. cinnamon
- Dash cloves
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Instructions
- Place lentils in a large saucepan and cover with water. Bring to a boil, cover, reduce heat, and simmer until tender (25-30 minutes). Drain and set aside.
- Halfway through cooking the lentils, place edamame in a small saucepan and cover with water. Bring to a boil and cook until tender (2-3 minutes). Drain.
- Heat oil in a large, heavy-bottomed pot over medium-high heat. Add onion, garlic, and tomatoes to pan and sauté until onion is translucent (5-6 minutes). Stir in lentils, edamame, and remaining ingredients. Cook until thoroughly heated, stirring often (3-5 minutes).