Marcus Samuelsson’S Ethiopian Stew Recipe

Name: Marcus Samuelsson’S Ethiopian Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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; 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.

285

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup dried lentils, 3/4 cup frozen shelled edamame (green soybeans), 2 tablespoons olive oil, 1 1/2 cups red onions, minced, and more.

Yes, Marcus Samuelsson’S Ethiopian Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Marcus Samuelsson’S Ethiopian Stew

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