Marcus Samuelsson recently wrote an article about Ethiopia and its distinctive flavors for Cooking Light magazine, and . His Ethiopian Lentil-Edamame Stew is simple, delicious and healthy. LENTIL-ENDAMAME STEW (Marcus Samuelsson’s Ethiopian Stew) 1 cup dried lentils 3/4 cup frozen shelled edamame (green soybeans) 2 Tablespoons olive oil 1-1/2 cups red onion, minced 3 garlic cloves, minced 1 x (14.5-ounce) can diced tomatoes, undrained 6 Tablespoons fresh lemon juice 1 Tablespoon chopped fresh parsley 1 Tablespoon chopped fresh mint 1/2 teaspoon salt 1/2 teaspoon ground cumin 1/8 teaspoon ground red pepper 1/8 teaspoon ground cinnamon Dash of ground cloves Flat bread, to serve Place lentils in a large saucepan; cover with water to 2 (inches) above lentils. Bring to a boil; cover, reduce heat, and simmer 15 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-to-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. Serve with flat bread. Dutch oven - Wikipedia, the free encyclopedia A Dutch oven is a thick-walled (usually cast iron but, also, ceramic and clay) cooking pot with a tight-fitting lid. Dutch ovens have been used as cooking vessels for ...
Posted on: Sat, 28 Jun 2014 09:32:54 +0000
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