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
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1 tablespoon olive oil
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1 ¼ cups finely chopped celery (4-6 stalks) or fennel (1 bulb)
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3 small carrots, peeled and finely chopped (1/2 cup)
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½ cup finely chopped red bell pepper
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5 tablespoons finely chopped shallot (1 large), divided
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2 large cloves garlic, minced
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2 tablespoons tomato paste
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1 ½ cups French green lentils, sorted and rinsed
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4 cups low-sodium chicken broth or vegetable broth, or water
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¾ teaspoon ground pepper, divided
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½ teaspoon salt, divided
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1 small bunch Italian parsley, finely chopped (about 3/4 cup)
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1 large lime, juiced (2 Tbsp.)
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2 tablespoons white-wine vinegar
Description
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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.
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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.
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To serve, divide the stew among 4 bowls and top each with a dollop of the salsa verde. Pass the remaining salsa verde separately.
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