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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
Lentil Stew with Salsa Verde
This healthy vegetarian recipe is hearty and satisfying. Don't skip the parsley relish (salsa verde)βit'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.
Nutrition Information
116
Calories
35g
Carbohydrates
11g
Protein
222mg
Potassium
5g
Fiber
14g
Sugar
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