lentil stew with salsa verde

Dinner

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

Heat oil in a 4- to 6-qt. pot over medium-high heat. Add celery (or fennel), carrots, bell pepper, 3 Tbsp. shallot, and garlic. Cook, stirring, until softened, about 3 minutes. Add tomato paste; cook, stirring, for 30 seconds. Add lentils, broth (or water), 1/2 tsp. pepper, and 1/4 tsp. salt. Bring to a boil. Cover, reduce heat to low, and simmer until the lentils are tender, 35 to 40 minutes.
Meanwhile, combine parsley, lime juice, vinegar, and the remaining 2 Tbsp. shallot and 1/4 tsp. each pepper and salt in a small bowl; stir well.
To serve, divide the stew among 4 bowls and top each with a dollop of the salsa verde. Pass the remaining salsa verde separately.