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.

Nutriscore Rating: 82/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

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)

Directions

Step 1

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

Step 2

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

Step 3

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

Step 4

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

Step 5

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

Step 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.

Step 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.

Step 8

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

Step 9

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

Step 10

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

Step 11

Serve hot, garnished with chopped fresh parsley.

Nutrition Facts

Serving size	(2387.6g)

Amount per serving	% Daily Value*
Calories	1226.8

Total Fat 14.8g	0%
Saturated Fat 3.0g	0%
Polyunsaturated Fat 4.3g
Cholesterol 0mg	0%
Sodium 5910.3mg	0%
Total Carbohydrate 227.2g	0%
Dietary Fiber 54.9g	0%
Total Sugars 54.4g
Protein 61.1g	0%

Vitamin D 0IU	0%
Calcium 480.8mg	0%
Iron 20.1mg	0%
Potassium 5743.7mg	0%

*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: 10.4%

Protein: 19.0%

Carbs: 70.6%