Edamame Lentil Stew

September 30, 2015

Summer is slowly coming to an end but one good thing about that is we have every opportunity to eat endless amounts of soups and stews! I have expressed my love for the wonderfully warm, comforting, tummy and soul- nourishing bowls of goodness before but eating soup just might be my favorite thing about cold weather. In the south, it doesn’t get COLD until around late December but the chill that blows in with fall is something special.



Two weeks ago, Wiley and I embarked on an eight day- long adventure/ tour. As you know, he is a musician. After planning a pretty lengthy travel excursion for a couple of months, the tour turned into a time for Wiley and I to celebrate five years of marriage and he happened to be able to play some songs at different venues in each city. It was great! We got to visit places we had never been and experience all kinds of new things.

Since our trip was scheduled to last for about 17 days we didn’t have anything in our refrigerator when we returned!





But there are always the staples that you never let run out because the day you do you are just about in tears wishing you had rice to make that perfect stir fry, yeah, you know those days. So, luckily, I found just enough ingredients in the kitchen to make this stew the night we arrived home and it was amazing! You can use red lentils or green in the stew but all I had was red. I might even prefer green because they would give it just a bit more texture. See what you think!


Edamame Lentil Stew

Category: Recipes

Edamame Lentil Stew


  • 1 chopped sweet onion
  • 2 garlic cloves, minced
  • 1 can of diced tomatoes or about 2 cups of freshly chopped tomatoes
  • 1 cup dried red or green lentils
  • ¾ cup shelled edamame
  • 1-1/2 cups vegetable broth
  • 1-2 tablespoons olive oil
  • ½ teaspoon salt
  • ½ teaspoon ground cumin
  • A dash of cinnamon
  • 2 tablespoons chopped green onions (for garnish)


  1. If you are using green lentils, you may want to cook them first for about 20 minutes. They take a little while longer to cook than red.
  2. Heat a dutch oven or soup pot over medium high heat and cover the bottom with olive oil.
  3. Once warm, add the onions to the pot and cook until transparent. Add garlic.
  4. Add in tomatoes. If you have fresh tomatoes, allow them to cook for a few minutes longer before adding the following ingredients.
  5. Pour in the lentils and stir. Cover with broth just enough to cover the ingredients.
  6. Add in all spices and stir. Bring to a boil.
  7. Once boiling, reduce to a simmer and allow to cook for about ten minutes. If the mixture looks a little dry add just a touch more broth.
  8. Stir in edamame. Allow to cook for ten minutes longer and then it will be ready to serve.
  9. Serve in bowls and garnish with green onions.

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