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

Directions

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