Description:
This hearty Lentil and Mushroom Irish Stew is a nourishing plant-based twist on traditional Irish comfort food. Featuring earthy mushrooms, protein-rich brown lentils, and classic root vegetables, this stew simmers in a rich, herb-infused broth until tender. Perfect for vegetarians, vegans, or anyone seeking a wholesome, filling meal with Irish roots.
- Preparation Time: 15 minutes
- Cooking Time: 45 minutes
- Serving Size: Serves 4
Ingredients:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 3 carrots, peeled and sliced
- 2 parsnips, peeled and chopped
- 200g (7 oz) mushrooms, sliced (cremini or button work well)
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 150g (3/4 cup) dried brown or green lentils, rinsed
- 1 liter (4 cups) vegetable stock
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- In a large pot, heat the olive oil over medium heat. Sauté the onion for 5 minutes until soft and translucent.
- Add the garlic, carrots, parsnips, and mushrooms. Cook for another 5–7 minutes, stirring occasionally, until the mushrooms reduce in size.
- Stir in the tomato paste, thyme, rosemary, and bay leaf. Cook for 1 minute to release the flavors.
- Add the lentils and vegetable stock. Bring to a boil, then reduce the heat to low and cover. Simmer for 35–40 minutes or until lentils and vegetables are tender.
- Season with salt and black pepper to taste. Remove the bay leaf before serving.
- Garnish with fresh parsley and serve hot with crusty soda bread or mashed potatoes.
Serving Suggestion:
This stew pairs beautifully with Irish brown bread, oatcakes, or a scoop of creamy colcannon. Ideal for chilly evenings or St. Patrick’s Day feasting.
Why You’ll Love It:
- Fully vegan and gluten-free
- Hearty and satisfying with rich Irish flavor
- Easy to batch-cook and freeze for later
