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Prep Time:30 minsAdditional Time:10 minsTotal Time:40 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:30 minsAdditional Time:10 minsTotal Time:40 minsServings:4Yield:4 servings
Prep Time:30 mins
Prep Time:
30 mins
Additional Time:10 mins
Additional Time:
10 mins
Total Time:40 mins
Total Time:
40 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1tablespoonolive oil1 ¼cupsfinely chopped celery (4-6 stalks) or fennel (1 bulb)3smallcarrots, peeled and finely chopped (1/2 cup)½cupfinely chopped red bell pepper5tablespoonsfinely chopped shallot (1 large), divided2large clovesgarlic, minced2tablespoonstomato paste1 ½cupsFrench green lentils, sorted and rinsed4cupslow-sodium chicken broth or vegetable broth, or water¾teaspoonground pepper, divided½teaspoonsalt, divided1small bunchItalian parsley, finely chopped (about 3/4 cup)1largelime, juiced (2 Tbsp.)2tablespoonswhite-wine vinegar
Cook Mode(Keep screen awake)
Ingredients
1tablespoonolive oil
1 ¼cupsfinely chopped celery (4-6 stalks) or fennel (1 bulb)
3smallcarrots, peeled and finely chopped (1/2 cup)
½cupfinely chopped red bell pepper
5tablespoonsfinely chopped shallot (1 large), divided
2large clovesgarlic, minced
2tablespoonstomato paste
1 ½cupsFrench green lentils, sorted and rinsed
4cupslow-sodium chicken broth or vegetable broth, or water
¾teaspoonground pepper, divided
½teaspoonsalt, divided
1small bunchItalian parsley, finely chopped (about 3/4 cup)
1largelime, juiced (2 Tbsp.)
2tablespoonswhite-wine vinegar
DirectionsHeat 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.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.To make aheadPrepare stew through Step 1. Refrigerate for up to 3 days. Reheat on the stovetop or in the microwave, adding water if necessary.Originally appeared: Diabetic Living Magazine, Fall 2019
Directions
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.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.To make aheadPrepare stew through Step 1. Refrigerate for up to 3 days. Reheat on the stovetop or in the microwave, adding water if necessary.
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.
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.
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.
Originally appeared: Diabetic Living Magazine, Fall 2019
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Nutrition Facts(per serving)322Calories5gFat53gCarbs19gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
