Ingredients
-
1
-
3/4
-
2
-
1 1/2
-
3
-
1
-
6
-
1
-
1
-
1/2
-
1/2
-
1/8
-
1/8
-
1
-
Directions
Marcus Samuelssons 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!, 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!
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Steps
|
1
Done
|
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
Done
|
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
Done
|
Heat Oil in a Dutch Oven Over Medium-High Heat. Add Onion, Garlic, and Tomatoes to Pan; Saut 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. |
