Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Yield
4 servings (serving size: about 1 cup)

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.

How to Make It

Step 1

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.

Step 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.

Step 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.

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.

Aquavit, New York, NY

Ratings & Reviews

Surprisingly delicious

SOMinder
October 17, 2016
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.

Dithy7982's Review

DaphneT
January 24, 2013
We liked it but would use less lemon juice next time

youngt2's Review

MelissaKO
December 10, 2012
N/A

SOMinder's Review

JoJoCooks
June 13, 2012
N/A

linkblue's Review

ahatfield
January 07, 2012
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.

ahatfield's Review

Regina1981
December 18, 2011
This is a really great, fresh vegetarian dish. I only gave it three stars because I'm not sure I would serve it at a special occasion, but it's definitely a staple in my weeknight rotation.

Rebecca2's Review

Dithy7982
October 12, 2011
Followed the recipe with all the flavours and it was a delicious vegetarian stew. I choose this to try as we are trying to go meatless a few times a week. Very unique.

GreenRQ's Review

youngt2
December 28, 2010
N/A

drnikki's Review

cookinvatx
September 29, 2010
Only so-so. The flavoring was a bit uninspired - a lot of tomato with a whack of mint and not much else. I wouldn't rush to make it again, although it was handy for using up edamame.

libraemily's Review

linkblue
June 09, 2010
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!