1
In a large, heavy bottom saucepan, combine lentils, water, quatered onion, bay leaf.
2
Bring to a boil. Do not cover. Simmer by reducing heat to medium or medium-low for 30-40 minutes, or until lentils are tender.
3
Drain remaining water. Remove and discard cooked onion and bay leaf.
4
Combine vegetable broth, vinegar, salt, pepper and garlic. Mix well.
5
Add to broth mixture: lentils, thawed edamame, chopped green onion, dillweed and mint.
6
Serve warm or slightly chilled.