Lentil-Edamame Stew

I doubled the recipe but only used 1/4 cup of lemon juice.  Really liked the flavor of this.  I did let it sit on warm for about an hour to let the flavors meld together.  Very filling meal.  I made it with Cooking Light's Tomato-Basil Bread Salad (September 2014).  Will make again.

We liked it but would use less lemon juice next time

My husband has acid reflux and can't eat tomatoes or very spicy food, so I tried this without the tomatoes and it was really good! I also halved most of the spices and used regular ground pepper instead of red.

This is a really great, fresh vegetarian dish. I only gave it three stars because I'm not sure I would serve it at a special occasion, but it's definitely a staple in my weeknight rotation.

Followed the recipe with all the flavours and it was a delicious vegetarian stew. I choose this to try as we are trying to go meatless a few times a week. Very unique.

Only so-so. The flavoring was a bit uninspired - a lot of tomato with a whack of mint and not much else. I wouldn't rush to make it again, although it was handy for using up edamame.

I love this recipe!! I have made it many many times and love it every time. What I like best is that I generally have all the ingredients on hand so it's my go-to "what should I eat tonight?" when the fridge fills empty. I usually make as the recipe states and add more edamame. No modifications needed!

A wonderful and quick recipe. I cut down on the work by just adding the frozen edamame to the lentils for the last 5 minutes of simmering. Also, I wanted a more soupy consistency so I added another can of diced tomatoes. *I absolutely would not leave out the lemon OR the mint* - both bring such bright flavors and really complement the cumin. We eat vegetarian meals often but I happened to have a little bit of leftover rotisserie chicken, so I threw that in for even more protein. This is going into the recipe file!

This is a really good basic recipe, and with a few modifications it is delicious -- AND it can easily be a one-pot meal. To cut down on dishes, just add edamame or peas to the lentils for the last two minutes of cooking time, then drain them all together. Set them aside in the strainer, wipe out the pan, and use it again for the onions. Then just add the lentils & peas back in before serving... much easier cleanup! I also changed the recipe by cooking the lentils in vegetable broth instead of water and adding a handful of dried porcini mushrooms in with the lentils at the beginning, then fished them out after straining, chopped them, and sauteed them with the onions. Added an extra clove of garlic, and since they're in season I threw in a couple ramps (wild leeks) -- the bottoms minced with the garlic, and the tops chopped with the parsley. I only used the juice of 1/2 lemon, doubled the cumin and cinnamon, subbed nutmeg for the cloves since that's what I had, and added 1/2 tsp ground coriander.I didn't have any mint and didn't miss it. Per the recipe suggestion, I used frozen green peas instead of edamame. Finished each serving with a dollop of soft goat cheese and served with fresh sourdough bread. Will be great for lunch this week, and would be a good potluck dish as well. Definitely recommend!

I've made this multiple times. I was afraid the lemon would ruin it, but it really adds a nice edge. I use about 2/3 of what's called for. Easy to make. Always a hit when I take it out. Great option for vegetarians at events - who generally request the recipe. It's very filling and tastes just as well leftover.

We used half lentils and half green split peas and a bit more edamame. What a wonderful flavor! I only wish we had pita bread to scoop in the stew - it gets very thick, but I have a feeling it's going to taste even better today! Very healthy recipe!

Yummy! I've made a few times and end up substituting or modifying without any problem. (I usually don't have fresh mint or parsley and don't miss them.) Great with a dollop of greek yogurt or sour cream on top, or, my favorite, sliced avocado. Any sort of creaminess is a nice compliment. This is great reheated as leftovers and I take it to work for lunch - nice and satisfying!

The first time I made this stew I didn't think I'd make it again. I gave it one more chance and I'm glad I did. I reduced the amount of lemon to 2 T, and doubled the cinnamon and red pepper. It was much better the second time around. I will make it again.

My husband and I loved this easy and flavorful stew. I enjoyed the lemony taste (juice of 1.5 lemons). I served it with pita bread.

After reading this recipe, I quickly gathered the ingredients and made it for dinner. To me, the flavor combinations sounded wonderful (and they were.) I had some reservations as to whether my husband would feel like it might be missing something - namely a protein like chicken or beef. However, he specifically commented on how much he liked it and asked that I plan to make it again (I have). I thought it was very easy and quick to prepare. and plan to make it a go-to for everyday meals.

This was very good. I loved the mix of flavors and textures. We didn't have any mint on hand so I wasn't able to throw that in, but without it the recipe was pretty great. This one's going into regular rotation.

this stew was good, very fast to make, and easy to put together. Only changes I'll make next time are to saute onions and garlic first, then add tomatoes. I also only used 3 tablespoons lemon, as 6 would be way too sour for me. I doubled the cumin. I used red lentils which were a little mushy - but didn't mind!

My husband and I loved this easy-to-make recipe! I doubled the recipe, added chicken and served with a salad and hearty bread. It made for a filling meal with good left-overs! It's been added to my recipe file and I definitely plan to make it again.

I was excited to try this recipe with an over abundance of lentils and edamame in my home. I was a bit disappointed though as the limited amount of moisture from the canned tomatoes (undrained) was quickly soaked up by the lentils and edameme once I added them. The flavor was also a bit bland for more taste. I didn't eat much of it, but my toddler love picking out the "green balls" and gobbled it right up! It has potential!

I thought the recipe as is was bland. I added more cumin, a little bit of ground coriander and salt as well as some chunky tomato sauce. It was delicious with the additions--my family loved it.

This is a great recipe and I actually can't wait to make it again! Relatively simple to prepare, so perfect for every day meals. It makes a great dish for an entree or even side item. Only suggestion is to cut down on the amount of lemon just a bit, if you're not a fan of a strong lemon flavor.

I added the juice of a whole lemon and it was too much. If I hadn't had the mint, it would have been ok, too - but I love lentils about any way you cook them.

I had all the ingredients for this handy so I decided to give it a try. It is really good and filling. Even better reheated the next day.