This Healthy Chilean Lentil Stew Is Hearty and Satisfying

French green lentils work best for this stew. Jason Donnelly/TNS

This stew will satisfy your stomach and your taste buds. 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; regular brown lentils will also work.

Chilean Lentil Stew With Salsa Verde

Active Time: 30 minutes Total Time: 40 minutes

Serves 4

• 1 tablespoon olive oil
• 1 1/4 cups finely chopped celery (4 to 6 stalks) or fennel (1 bulb)
• 3 small carrots, peeled and finely chopped (1/2 cup)
• 1/2 cup finely chopped red bell pepper
• 5 tablespoons finely chopped shallot (1 large), divided
• 2 large cloves garlic, minced
• 2 tablespoons tomato paste
• 1 1/2 cups French green lentils, sorted and rinsed
• 4 cups low-sodium chicken broth or vegetable broth, or water
• 3/4 teaspoon ground pepper, divided
• 1/2 teaspoon salt, divided
• 1 small bunch Italian parsley, finely chopped (about 3/4 cup)
• 2 tablespoons lime juice
• 2 tablespoons white-wine vinegar

Heat oil in a 4- to 6-quart pot over medium-high heat. Add celery (or fennel), carrots, bell pepper, 3 tablespoons shallot, and the garlic. Cook, stirring, until softened, about 3 minutes.