Lentil Stew with Salsa Verde
This healthy vegetarian recipe is hearty and satisfying. Don't skip the parsley relish (salsa verde)—it's easy to make and lends a tangy accent that balances the flavors of the lentil stew. We prefer French green lentils for this stew, as they don't fall apart while cooking; however, regular brown lentils (found in most supermarkets) will also work.
Ingredients
- 1 tablespoon olive oil
- 1 ¼ cups finely chopped celery (4-6 stalks) or fennel (1 bulb)
- 3 small carrots, peeled and finely chopped (1/2 cup)
- ½ cup finely chopped red bell pepper
- 5 tablespoons finely chopped shallot (1 large), divided
- 2 large cloves garlic, minced
- 2 tablespoons tomato paste
- 1 ½ cups french green lentils, sorted and rinsed
- 4 cups low-sodium chicken broth or vegetable broth, or water
- ¾ teaspoon ground pepper, divided
- ½ teaspoon salt, divided
- 1 small bunch italian parsley, finely chopped (about 3/4 cup)
- 1 large lime, juiced (2 tbsp.)
- 2 tablespoons white-wine vinegar