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

Step 1

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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Step 2

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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Step 3

To serve, divide the stew among 4 bowls and top each with a dollop of the salsa verde.

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322 calories, 19g protein, 53g total carbohydrate, 14g fiber, 5g fat

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Credit: EatingWell.com