Vegetarian Irish Stew

Nutriscore Rating: 83/100

Cozy up with a bowl of hearty Vegetarian Irish Stew, a plant-based twist on the classic comfort food that’s packed with wholesome ingredients and bold flavors. This one-pot recipe combines tender chunks of potatoes, carrots, parsnips, and celery with protein-rich green lentils, all simmered in a flavorful vegetable broth infused with fresh thyme, rosemary, and bay leaves. A touch of tomato paste adds richness, while a final stir of vibrant green peas and a sprinkle of fresh parsley enhance both the flavor and presentation. Perfect for chilly evenings or St. Patrick's Day celebrations, this vegan Irish stew is as nourishing as it is satisfying. Ready in just over an hour and serving six, it’s the ultimate easy dinner recipe for cozy nights.

Recipe Information

• Prep Time: 20 min
• Cook Time: N/A
• Total Time: 20 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

17 items

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 3 cloves garlic cloves, minced
• 4 medium carrots, sliced into 1/2-inch rounds
• 2 medium parsnips, sliced into 1/2-inch rounds
• 4 medium potatoes, cut into 1-inch chunks
• 3 stalks celery stalks, sliced
• 6 cups vegetable broth
• 2 tablespoons tomato paste
• 4 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 2 leaves bay leaves
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup green lentils, rinsed
• 1 cup frozen peas
• 2 tablespoons fresh parsley, chopped (for garnish)

📝 Instructions

11 steps

1. Heat the olive oil in a large pot over medium heat.

2. Add the diced yellow onion and cook for 5 minutes, stirring occasionally, until softened and translucent.

3. Stir in the minced garlic and cook for 1 minute until fragrant.

4. Add the carrots, parsnips, potatoes, and celery. Cook for 5 minutes, stirring occasionally.

5. Pour in the vegetable broth and stir in the tomato paste until well combined.

6. Tie the thyme and rosemary sprigs together with kitchen twine and add them to the pot along with the bay leaves, salt, and black pepper.

7. Stir in the rinsed green lentils. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 40 minutes, or until the vegetables and lentils are tender.

8. Remove and discard the thyme, rosemary, and bay leaves.

9. Stir in the frozen peas and cook for an additional 5 minutes.

10. Taste and adjust seasoning with additional salt and pepper, if needed.

11. Serve hot, garnished with chopped fresh parsley.

Nutrition Facts

1 serving (551.0g)

Calories		341
% Daily Value*
Total Fat		7.2 g	9%
	Saturated Fat	1.1 g	6%
	Polyunsaturated Fat	0.6 g
Cholesterol		0 mg	0%
Sodium		943 mg	41%
Total Carbohydrate		61.2 g	22%
	Dietary Fiber	12.7 g	45%
	Total Sugars	13.2 g
Protein		12.1 g	24%
Vitamin D		0.0 mcg	0%
Calcium		111 mg	9%
Iron		3.9 mg	21%
Potassium		1518 mg	32%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 387 cal (18.0%%)

Protein: 296 cal (13.8%%)

Carbs: 1461 cal (68.1%%)