Ingredients:
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 medium potatoes, peeled and diced (Yukon Gold or Russet work well)
- 3 large carrots, sliced
- 2 celery stalks, chopped
- 1 cup parsnips, peeled and diced (optional, but adds sweetness)
- 1 cup mushrooms, sliced (optional, for depth of flavor)
- 1 can (14 oz) lentils, drained and rinsed (or 1 1/2 cups cooked green or brown lentils)
- 1 cup vegetable broth (or more for desired consistency)
- 2 teaspoons fresh thyme (or 1 teaspoon dried thyme)
- 1 teaspoon dried rosemary
- 2 tablespoons tomato paste
- 1 tablespoon soy sauce or tamari (for umami flavor)
- 1 tablespoon vegan Worcestershire sauce (optional, but adds depth)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Sauté the aromatics:
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and garlic and sauté for about 5 minutes, until softened and fragrant.
- Add the vegetables:
- Add the diced potatoes, carrots, celery, parsnips (if using), and mushrooms to the pot. Stir to combine.
- Add seasonings and liquids:
- Stir in the tomato paste, thyme, rosemary, soy sauce, and vegan Worcestershire sauce (if using). Cook for about 2 minutes to let the flavors meld.
- Pour in the vegetable broth and bring the stew to a simmer.
- Simmer the stew:
- Reduce the heat to low and cover the pot. Let the stew simmer for 25-30 minutes, or until the vegetables are tender and the flavors have melded together. Stir occasionally to prevent sticking and ensure even cooking.
- Add lentils and season:
- Add the lentils to the pot, stir to combine, and simmer for another 5–10 minutes to heat the lentils through.
- Taste the stew and adjust seasoning with salt and pepper as needed.
- Serve:
- Ladle the stew into bowls and garnish with freshly chopped parsley for a pop of color and freshness.
- Optional: Serve with crusty bread or a side of vegan soda bread for a more traditional Irish experience.
Additional Tips:
- You can add other root vegetables like turnips or sweet potatoes for a variation.
- If you prefer a thicker stew, mash some of the potatoes and carrots with a spoon or potato masher before serving.
- For a richer flavor, consider adding a splash of plant-based cream or coconut milk near the end of cooking.
This vegan Irish stew is a perfect dish for chilly days and is packed with vegetables and plant-based protein from lentils. It’s hearty, healthy, and sure to satisfy!
