Description
A hearty and comforting Irish Vegetarian Stew featuring tender root vegetables, hearty lentils, and aromatic herbs simmered in a rich, savory broth. Perfect for a cozy dinner on a cool evening and full of traditional Irish flavor without the meat.
Ingredients
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 carrots, sliced
- 2 parsnips, sliced
- 2 medium potatoes, cubed
- 1 small rutabaga (swede), peeled and cubed
- 1 cup green or brown lentils, rinsed
- 4 cups vegetable broth
- 1 cup Guinness or dark stout beer (optional, for authentic flavor)
- 1 tbsp tomato paste
- 1 tsp fresh thyme leaves
- 1 tsp fresh rosemary, chopped
- 1 bay leaf
- Salt and black pepper to taste
- 2 tbsp chopped fresh parsley (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and sauté for 5 minutes until softened.
- Add garlic, carrots, parsnips, and rutabaga; cook for another 5 minutes, stirring occasionally.
- Stir in tomato paste, thyme, and rosemary, cooking for 1 minute until fragrant.
- Add potatoes, lentils, vegetable broth, beer (if using), and bay leaf. Bring to a boil, then reduce heat to low and simmer for 40–45 minutes, until vegetables and lentils are tender.
- Remove the bay leaf, season with salt and pepper to taste, and adjust consistency with additional broth if needed.
- Serve hot, garnished with fresh parsley. Pair with crusty bread for a complete meal.
Notes
- For a gluten-free version, omit the beer and use extra vegetable broth.
- To make it richer, add a splash of red wine or a dash of soy sauce for umami depth.
- Leftovers taste even better the next day as flavors meld together.
- Can be frozen for up to 3 months in airtight containers.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Simmered
- Cuisine: Irish