Vegetarian Irish Stew
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.
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Recipe Information
Ingredients
- 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
Heat the olive oil in a large pot over medium heat.
Add the diced yellow onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the carrots, parsnips, potatoes, and celery. Cook for 5 minutes, stirring occasionally.
Pour in the vegetable broth and stir in the tomato paste until well combined.
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.
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.
Remove and discard the thyme, rosemary, and bay leaves.
Stir in the frozen peas and cook for an additional 5 minutes.
Taste and adjust seasoning with additional salt and pepper, if needed.
Serve hot, garnished with chopped fresh parsley.
Nutrition Facts
Calories |
1227 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.8 g | 19% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5910 mg | 257% | |
| Total Carbohydrate | 227.2 g | 83% | |
| Dietary Fiber | 54.9 g | 196% | |
| Total Sugars | 54.4 g | ||
| Protein | 61.1 g | 122% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 481 mg | 37% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 5744 mg | 122% | |
*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.
