Lentil and Soybean Stew
by Editorial Staff
Lentils and soybeans are prepared with tomatoes and aromatic spices.
Servings: 4
Ingredients
- Lentils – 1 glass
- Green soybeans – 0.75 cups
- Olive oil – 2 tbsp
- Red onion (finely chopped) – 1.5 cups
- Garlic (chopped) – 3 cloves
- Canned tomatoes without skin (chopped) – 400 g
- Lemon juice – 6 tbsp
- Fresh parsley (chopped) – 1 tbsp
- Fresh mint (chopped) – 1 tbsp
- Salt – 0.5 teaspoon.
- Ground cumin (cumin) – 0.5 teaspoon.
- Ground red pepper – 1/8 teaspoon.
- Ground cinnamon – 1/8 teaspoon
- Ground garlic – 1/8 teaspoon
- Lemon wedges for serving (optional)
Directions
- Pour lentils into a large saucepan, add water, put on medium heat, bring to a boil. Cover saucepan, reduce heat, and simmer until soft, about 20 minutes. Drain boiled lentils set them aside.
- Boil the beans in water until soft, for about 2 minutes. Drain.
- Heat olive oil in a cast-iron saucepan over medium-high heat, add onion and garlic, cook, stirring occasionally, for about 6 minutes. Pour boiled lentils, beans, parsley, mint, all the spices into a saucepan and pour in lemon juice, cook a stew with lentils for a couple of minutes, stirring occasionally.
- Serve the lentil ragout with lemon wedges (optional).
Enjoy your meal!
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