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:
- 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
- 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.
- 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. Serve with flat bread.