Saturday, April 2, 2011

Gluten Free Edamame-Lentil Stew

Now that things are getting busier, I'm so glad we decided on making Sunday our "meal-prep-for-the-week" day.  This time it took less than two hours! I like not worrying about food when I'm busy.  Plus, the meals we make tend to be pretty healthy; at least a lot more healthy than Wendy's burgers, minus the buns, or mayonnaise-laden chicken salad from the corner deli.

This side dish can actually be eaten as a main entree. I loved it! The flavors explode in your mouth. And it's super-healthy. You actually feel a little bit healthier after every bite. Not kidding.  Just take a little bean-o, since this is chock full of legumes! Did you know that beans are the magic fruit?

Cooking Ingredients
  • 1 cup dried lentils
  • 3/4 cup frozen shelled soybeans (edamame)
  • 1 1/2 cups minced red onions
  • 3 garlic cloves, minced
  • 2 tblsp olive oil
  • 1 14-16 oz. can diced tomatoes
  • 6 tblsp freshly squeezed lemon juice
  • 1 tblsp fresh parsley, chopped
  • 1 tblsp fresh mint, chopped
  • 1/2 tsp salt
  • 1/2 tsp ground cumin
  • 1/8 tsp ground cinnamon
  • 1/8 tsp ground cloves

Cooking Instructions
  • Put the lentils in a saucepan and cover with about 2 inches of water. Bring it to a boil, cover, reduce heat and let simmer for about 20 minutes (or until tender). Drain and set aside.
  • Place the soy beans in a small saucepan, cover with 2 inches of water, and bring to a boil. Cook for 2 to 3 minutes. Remove from heat and drain.
  • Heat the olive oil in a large lidded pot on medium-high heat.  Throw in the onion, the garlic and tomatoes. Stirring often, cook for about 6 minutes, or until the onion is translucent. Stir in lentils, edamame, juice and the rest of the ingredients. Cook and stir for about 3 more minutes.
  • Serve it up hot and enjoy!

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