January 14, 2009

Gluten Free Edamame-Lentil Stew

Now that things are getting busier, I'm so glad we decided on making Sunday our "meal-prep-for-the-week" day.  This time it took less than two hours! I like not worrying about food when I'm busy.  Plus, the meals we make tend to be pretty healthy; at least a lot more healthy than Wendy's burgers, minus the buns, or mayonnaise-laden chicken salad from the corner deli.

This side dish can actually be eaten as a main entree. I loved it! The flavors explode in your mouth. And it's super-healthy. You actually feel a little bit healthier after every bite. Not kidding.  Just take a little bean-o, since this is chock full of legumes! Did you know that beans are the magic fruit?

Cooking Ingredients
  • 1 cup dried lentils
  • 3/4 cup frozen shelled soybeans (edamame)
  • 1 1/2 cups minced red onions
  • 3 garlic cloves, minced
  • 2 tblsp olive oil
  • 1 14-16 oz. can diced tomatoes
  • 6 tblsp freshly squeezed lemon juice
  • 1 tblsp fresh parsley, chopped
  • 1 tblsp fresh mint, chopped
  • 1/2 tsp salt
  • 1/2 tsp ground cumin
  • 1/8 tsp ground cinnamon
  • 1/8 tsp ground cloves


Cooking Instructions
  • Put the lentils in a saucepan and cover with about 2 inches of water. Bring it to a boil, cover, reduce heat and let simmer for about 20 minutes (or until tender). Drain and set aside.
  • Place the soy beans in a small saucepan, cover with 2 inches of water, and bring to a boil. Cook for 2 to 3 minutes. Remove from heat and drain.
  • Heat the olive oil in a large lidded pot on medium-high heat.  Throw in the onion, the garlic and tomatoes. Stirring often, cook for about 6 minutes, or until the onion is translucent. Stir in lentils, edamame, juice and the rest of the ingredients. Cook and stir for about 3 more minutes.
  • Serve it up hot and enjoy!

2 comments:

Tiffany said...

I love lentils. I'll have to try this some time!

GFE--gluten free easily said...

Looks delicious and cooks up so quickly! I'd replace the soybeans because I don't do well with soy. (BTW, I had never even heard of edamame until I read about it on the Gluten-Free Girl's blog quite some time ago.)

Saw your comment on Beano, which made me go off and do some Googling as I remembered folks saying recent labels showed wheat.

I went to Beano's FAQs (http://www.beanogas.com/BeanoFAQs.aspx) and found the statement below. I find that info very interesting as we are being told that the FDA is proposing 20 ppm or less because that is the level that it says you can accurately test to. Anyway, thought I'd share.

"Does Beano® contain gluten?

The smallest amount of gluten that can be chemically detected in a product is 0.00016 percent. Results of our testing have shown that Beano® contains less than 0.00016 percent gluten. Although the amount of gluten in Beano® is less than the limit of detection, we would recommend that individuals who have concerns about the use of Beano® speak with their physician."

Glad your Sunday cooking is working out so well ... accomplishing a week's worth of cooking in two hours makes one stop and take notice (as I sit here, not quite sure what we'll have for dinner, much less the rest of the week!).

Thanks!
Shirley

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Just So You Know...

The information presented in this blog is intended to educate and entertainment. However, I'm not a medical expert.  I also do not know absolutely everything about Celiac Disease.  What I do know has been learned through trial and error, research, and what has been taught to me by friends who also share my food-related affliction.  Please take the time to do your own research about Celiac Disease and gluten-related issues.  I have a list of links to useful resources along the left-side of this blog. Also, feel free to cross-check my statements. If you find contrary information, please let me know. Thanks so much for visiting Trav's Gone Gluten Free!