Hearty Lentil Edamame Soup
I love this recipe (modified from MyRecipes) because it contains a bunch of pantry staples that you can keep on hand and not worry about them going bad. Regardless, this concoction is hearty and contains a ton of vegetable-powered protein. I offer some simplifications from the original recipe. There is no need to boil the lentils and edamame in separate pots, and the original pot can be reused for the final cooking steps. Less cleanup is always a wonderful thing. I also recommend using the entire bag of frozen lentils-- I think it balances out the flavors better.
Servings 2
Ingredients
- 1 cup lentils
- 1 14.5 oz can petite-diced tomatoes
- 1 14 oz. bag frozen edamame
- 1 tbsp olive oil
- 3 cloves garlic minced
- 1 tsp cumin
- 1/2 tsp salt or to taste
- 1/4 tsp cinnamon
- 1 pinch red pepper
- 3 tbsp. lemon juice or lime juice
Instructions
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Cover lentils in 2 inches of water in pot or dutch oven. Bring water to boil.
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Turn down to a lower setting, cover, and simmer for 15 minutes.
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Add frozen edamame. Bring water back to a boil. Turn down temperature, cover pot and simmer for 5 minutes.
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Drain and rinse lentil and edamame.
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Add olive oil to pot. Cook minced garlic cloves over medium heat for ~2 min.
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Add can of tomatoes and spices (cumin, salt, cinnamon, red pepper), and simmer on high heat for ~5 min until mixture becomes more viscous. Yay for reduction!
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Add cooked lentils and edamame back into pot until fully reheated. Add lemon juice or lime juice to taste.
Recipe Notes
I recommend serving with some whole wheat naan or some hearty whole wheat crackers like Triscuits.
