Tonight's Tasty Supper

No pics available because we ate it all...
Check out this month's Eating Well (I swear we'd starve without this magazine) for a delicious Ethiopian-inspired Lentil Stew... Magazine is in the bedroom (along with a sleeping baby), so let's see if I can get it from memory-- I tweaked it a bit anyway...
1 cup of green lentils, rinsed, sorted
1 cup frozen edamame
2 tbsp. olive oil
1 small red onion, chopped
2 tbsp. minced garlic
1 tbsp. fresh mint, chopped
2 tbsp. fresh parsley, chopped
1 16oz. can diced tomatoes
6 tbsp. lemon juice
1/4 cup quick cooking barley*
1/2 tbsp. ground chili pepper
1 tsp. smoked paprika*
1/2 tbsp. ground cumin
1 tsp. ground cardamom*
1 tsp. cinnamon
dash Kosher salt*
dash ground clove
2 16oz. cans reduced sodium chicken broth* (because I left it cooking on high while bathing the baby and it soaked up all the water-- but I think this was a tasty addition)

Cook lentils in a small sauce pan (enough water to cover about an inch over the lentils) until tender
Heat olive oil over medium heat. Add garlic and onions-- cook until translucent (5 minutes). Add tomatoes, edamame, spices, lemon juice, barley and one can of broth. Reduce heat and simmer until barley is cooked (10 minutes). Add mint and parsley. Add more broth as needed.
I served it with a loaf of crusty whole grain bread from the bakery.
Delish!!!!

*my additions