Edamame Lentil Ragout

This week the GFGF-Group focusses on fresh shell beans. Fresh shell beans? Yes, got it. For some reason I had edamame in my freezer and I prepared

Edamame Lentil Ragout

Edamame Lentil Ragout

with some leftover Padina lentils, spicy and simply delicious.

In my neck of the woods – thank you Margaret for this – the only used fresh shell bean is Ackerbohne , literally also sow bean, pig bean, horse bean or cattle bean. The broad bean, which can also tolerate salt water, was replaced by the more tender green bean as a popular food in the 17th century. In Erfurt it is called puff bean and newborn in Erfurt gets a plush bean in pink or light blue. I am a huge fan of fava or broad beans. Until If possible I buy it at the weekly market from June to end of August and take on all the work. I am glad that they are grown more again – not only as cattle feed. To get them frozen I have to go to the „Turkish“ supermarket“, but in THIS situation I did not and opted for the edamame or soybeans in my freezer. Time to use them up.

My grandmother didn’t grow any runner beans, for me beans on the pole, but bush beans like green beans and wax beans. The latter eaten fresh or dried. The reason might be the constant wind in Schleswig-Holstein, the land between the Seas, North and Baltic Sea. We eat „Birnen, Bohnen und Speck“ always with green beans and not with „Turkish peas“ . Perhaps these are the German pea beans Ellen is looking for.

Don’t miss the posts from Donna, Ellen, Kayte, Margaret, Nancy and Peggy.

Edamame Lentil Ragout

Yield: 2 servings

Edamame Lentil Ragout

Delicious Edamame Lentil Ragout with basmati rice – spicy and simply tasty.

Ingredients

  • 120 grams basmati rice
  • 75 grams lentils, cooked according to package directions
  • 200 grams carrots, half cut into match stickes, the other half into 1 cm rounds
  • 100 grams edamame, frozen
  • 2 tbsp. sushi ginger, ut lengthwise into fine strips
  • ½ red chili pepper – cut into fine rings, seeds includes
  • 1 tbsp. sesame oil

Sauce

  • 300 ml water
  • 60 ml tamari * soy sauce
  • 1/2 lemon, the juice
  • 3 tsp. potato starch
  • 1 tbsp. agave syrup
  • pepper, black, freshly ground

SOURCE

from Ulrike Westphal inspired by the word wide web

Method:

  1. Prepare the rice according to pacage directions
  2. For the sauce, whisk water, tamari, agave syrup, lemon juice, pepper and potato starch in a bowl and set aside.
  3. Heat a pan with 1 tbsp. oil and sauté the carrots for 3 – 4 min. Reduce heat, add edamame and chili and sauté for another 2 min.
  4. Pour the sauce over sauteed vegetables and cook for 2 minutes. Then add the cooked lentils and heat briefly.
  5. Serve the edamame lentil ragout with rice and sushi ginger

total time: 40 minutes
prepararion time:15 minutes
cooking/baking time: 25 minutes

 
 
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6 thoughts on “Edamame Lentil Ragout

  1. Pingback: Good Friends Good Food - kuechenlatein.com

  2. Kayte Gerth

    I have all this on hand (also some edamame parked in the freezer than should be used) so I will try this soon as it looks so inviting and delicious. Thank you for all the information you posted on the beans, etc. as I love learning about all of it and it is especially fun to get to hear about your take on it in Germany. Your photo is wonderful…it makes me want to pull out all the ingredients and get started right away.

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  3. Donna

    Your dish combines ingredients I have not previously used together. My cooking ideas have been greatly enhanced by your posts. I like that this dish is a spicy and healthy dish. Thanks also for sharing how beans are used in Germany.

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  4. Pingback: Good Friends Good Food – BEANS | Tea and Scones

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