Marcus Samuelsson’s Ethiopian Stew

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

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

Recipe

• 1 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.
• 2 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.
• 3 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. serve with flat bread.