Lentil-Edamame Stew

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1 cup dried lentils

3/4 cup frozen shelled edamame (green soybeans)

2 tablespoons olive oil

1 1/2 cups minced red onion

3 garlic cloves, minced

1 (14.5-ounce) can diced tomatoes, undrained

6 tablespoons fresh lemon juice

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh mint

1/2 teaspoon salt

1/2 teaspoon ground cumin

1/8 teaspoon ground red pepper

1/8 teaspoon ground cinnamon

Dash of ground cloves

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