Lentil Stew with Salsa Verde

Name: 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