Lentil Stew with Salsa Verde

Ingredients

• 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

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