This healthy vegetarian recipe is hearty and satisfying.
2tablespoonswhite-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.
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.
To make ahead
Prepare stew through Step 1.
Refrigerate for up to 3 days.
Reheat on the stovetop or in the microwave, adding water if necessary.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
