This is Part 30 of the “31 Days of Healthy Living” series.
If there was one food group that I wish I could sneak onto every single American’s dinner plate, it would be, quite simply, the legume.
Yes. The legume.
(And not just because I love rolling the word “legume” off the tip of my tongue with an over-the-top, horrendous French accent, either.)
Any legume will do, really.
Black beans. Split peas. Kidney beans. The lovely garbanzo.
Legumes are chock full of fiber, protein, iron and the really good-for-you complex carbohydrates.
Yep. Legumes are worth getting to know. They’ve got lots to offer.
My favorite legume happens to be the lentil.
They don’t require the soaking time of most beans. They’re ready in under 20 minutes. They’re $0.99 a pound. What’s not to love about that?
Tonight I made a nice ‘n’ spicy lentil edamame stew.
Spicy from my standpoint, anyways. I’m the girl who could do without the taste of chili powder or tabasco sauce on my tongue.
(Of course, if you like to live on the spicy side of life, go all out with a heavy hand of crushed red pepper!)
From a health, economic and taste standpoint, legumes are really and truly a wonderful thing.
After finding your favorites, I’m pretty sure it won’t be long before they become a regular in your house. Right next to those other pantry essentials.
Lentil Edamame Stew–as seen in Cooking Light Magazine
(Serves 4-6 as a main)
- 2 cup dried lentils
- 1-1/2 cup frozen shelled edamame (green soybeans)
- 1 tablespoons olive oil
- 3 cups minced red onion
- 6 garlic cloves, minced
- 2 (14.5-ounce) can diced tomatoes, undrained
- 6 tablespoons fresh lemon juice
- 2 tablespoon chopped fresh parsley
- 2 tablespoon chopped fresh mint
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1/4 teaspoon ground red pepper
- 1/4 teaspoon ground cinnamon
- Dash of 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 20 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 6-10 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.