Marcus Samuelsson’S Ethiopian Stew - cooking recipe

Ingredients

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 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

Preparation

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-high heat. Add onion, garlic, and tomatoes to pan; saute 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.