Rating: 4 stars
26 Ratings
  • 1 star values: 0
  • 2 star values: 3
  • 3 star values: 6
  • 4 star values: 8
  • 5 star values: 9

Fava beans are traditional in this stew, which we updated with edamame. You can also substitute green peas for the edamame, if you like. Scoop up the thick stew with Teff Injera Bread or pita. Halve the portion if you'd like to serve this as a hearty side dish.

Marcus Samuelsson
Recipe by Cooking Light December 2008

Gallery

Becky Luigart-Stayner; Styling: Jan Gautro

Recipe Summary

Yield:
4 servings (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Source

Aquavit, New York, NY

Nutrition Facts

320 calories; calories from fat 23%; fat 8g; saturated fat 1.1g; mono fat 5.2g; poly fat 1.4g; protein 18.6g; carbohydrates 48.4g; fiber 10.7g; cholesterol 0mg; iron 5.7mg; sodium 432mg; calcium 59mg.
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