4 March, 2021
Dr. Dave’s Favorite Lentil Verde Stew
Dr. Dave’s Favorite Lentil Verde Stew
This Lentil Stew is amazing! Heart Healthy? YES. Vegetarian? YES. Delicious? YES. Easy to make? YES. This stew has everything you need! Give it a shot and let me know what you think.
Servings: 4 people
Ingredients
- 1 tbsp olive oil
- 1 1/4 cup celery finely chopped
- 1/2 cup carrot chopped
- 1/2 cup bell pepper chopped
- 5 tbsp shallot finely chopped
- 2 minced garlic cloves
- 2 tbsp tomato paste
- 1 1/2 cups French green lentils
- 4 cups vegetable broth
- 3/4 tsp ground pepper
- 1/2 tsp salt
- 3/4 cup Italian parsley
- 2 tbsp Lime Juice
- 2 tbsp white wine vinegar
Instructions
- Heat oil in a 6-qt. pot over medium-high heat. Add celery, carrots, bell pepper, 3 (of the 5) Tbsp. shallot, and the minced garlic. Cook and stir, until softened, about 3-5 minutes. Add tomato paste; cook and stir for 30 seconds. Add lentils, vegie broth, 1/2 tsp. pepper, and 1/4 tsp. salt. Bring to a boil. Cover and reduce heat to low. 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.
3 thoughts
Looks and sounds very nice, I love that it is so easy to make. Does it freeze well?
Excellent! We enjoyed this lentil soup with Le Puy green lentils which stay firm and never mushy. Maybe I will use a bit less white wine vinegar in the salsa verdi next time.
Good idea!