Place lentils in a large saucepan; cover with water to 2 inches above lentils. Bring to a boil; cover, reduce heat, and simmer 20 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; 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.
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I doubled the recipe but only used 1/4 cup of lemon juice. Really liked the flavor of this. I did let it sit on warm for about an hour to let the flavors meld together. Very filling meal. I made it with Cooking Light's Tomato-Basil Bread Salad (September 2014). Will make again.
My husband has acid reflux and can't eat tomatoes or very spicy food, so I tried this without the tomatoes and it was really good! I also halved most of the spices and used regular ground pepper instead of red.
I love this recipe!! I have made it many many times and love it every time. What I like best is that I generally have all the ingredients on hand so it's my go-to "what should I eat tonight?" when the fridge fills empty. I usually make as the recipe states and add more edamame. No modifications needed!
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