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Chilean Lentil Stew with Salsa Verde

  • 30 m
  • 40 m
Sandra Gutierrez
“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.”


    • 1 tablespoon olive oil
    • 1¼ cups finely chopped celery (4-6 stalks) or fennel (1 bulb)
    • 3 small carrots, peeled and finely chopped ( ½ 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
    • 1½ 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 ¾ cup)
    • 1 large lime, juiced (2 Tbsp.)
    • 2 tablespoons white-wine vinegar


  • 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), ½ tsp. pepper, and ¼ tsp. salt. Bring to a boil. Cover, reduce heat to low, and simmer until the lentils are tender, 35 to 40 minutes.
  • 2 Meanwhile, combine parsley, lime juice, vinegar, and the remaining 2 Tbsp. shallot and ¼ tsp. each pepper and salt in a small bowl; stir well.
  • 3 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.
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