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 …
Read More
RSS Feed | The Epoch Times
