Marcus Samuelsson’s Ethiopian Stew

Simple, delicious and healthy. Marcus Samuelsson was born in Ethiopia, and raised by Swedish parents and has become quite famous as a chef, after competing on the Next Iron Chef. This is from Cooking Light, where chef Samuelsson wrote an article with this recipe. Great vegetarian fare!

• Ready In: 45 mins
• Serves: 4

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 1/2ounce) 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

Directions

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; 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. Serve with flat bread.